BUTTERNUT SQUASH AND KALE CURRY
I originally made this recipe when I was asked by a charity to produce an autumnal dish using seasonal ingredients. Since then it’s been a favourite, and one I often make when I’m entertaining friends. The recipe includes a curry paste, which I use a lot at home, so it’s a go-to staple to have if you like experimenting with curries. I sometimes serve this with brown rice, but it’s great without and I usually find it filling enough on its own.
Ingredients (serves 4)
• 200g short-grain brown rice
• 200g creamed coconut
• 1 butternut squash
• 1 lemongrass stalk
• 400g tin chickpeas, drained and rinsed
• juice of 1 lemon
• 100g kale, tough stalks removed
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About Women’s Running
Coming up in the April issue of Women’s Running…
Ramping up your mileage this spring? We’ve got everything you need in the April issue of Women’s Running, out now! Find the best running shoe for you with our first Women’s Running Shoe Guide, featuring 30 models tried and tested. If you’re marathon training, you’ll find part two of our 12-week training plans in this issue, taking you right up to race day. We’ve got an essential stretching routine to ease tired muscles, three gorgeous recipes to boost your health and energy, and tips on how to tackle long runs. Plus, we’ve got all the usual great gear reviews, inspiration and quick training advice.