Butternut squash and kale curry

Serves 3

50 minutes

1 cup of shallots, roughly chopped

1 lemongrass stalk, roughly chopped

3 garlic cloves, crushed

1 thumb sized piece of ginger, grated

1/4 tsp of salt

5cm piece of cinnamon

1 star anise

2 tsp of coriander seeds

1 tsp of cumin seeds

1 tsp of turmeric

1tsp of cardamom pods

1 tbsp of tomato paste

1.5 cups of coconut milk

3/4 cup of vegetable stock

1/2 a small butternut squash, washed and cut into large chunks

1.5 cups of mixed basmati and wild rice

Red chill, sliced

Handful of coriander leaves

In a heavy based pan, fry the shallots over a low heat gently in a little vegetable oil for 5-10 minutes. Add the lemongrass, garlic, ginger, salt and spices and continue to fry for 2 minutes. Add the tomato paste whilst stirring. Add 1/2 a cup of the coconut milk and stir well so the mixture comes together into a thick paste. Remove from the heat and blend into a smooth paste in a food processor or Nutri Bullet.

Once smooth, add the paste back into the pan over a medium heat. Add the remaining coconut milk and vegetable stock. Add the butternut squash and bring to a simmer. Cover with a lid and leave for 30 - 40 minutes until the butternut squash is soft.

Cook the basmati according to the manufacturers instructions.

Serve the curry on top of the rice with some red chilli and coriander as a garnish.