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I originally made this recipe when I was asked by a charity to produce an autumnal dish using seasonal ingredients.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)