Butternut Squash & Kale Curry

Serves 4-6, you can half the ingredients if needed.Prep time 10 minsCooking time 20mins

Butternut Squash & Kale Curry

A colourful, vitamin packed dish for any night of the week

Serves 4-6, you can half the ingredients if needed.Prep time 10 minsCooking time 20mins

GFGluten Free NSNo Sugar NFNut Free VGVegan
Ingredients

5 long leaves of Nero Kale (the best in my opinion)cut into large shreds

2 pots of Pataks Tikka Masala Paste Pots

a thumb size piece of ginger

2 garlic gloves

tsp olive oil

1 x Yellow Bell Pepper, cut into 1cm strips

10 cherry or small plumb tomatoes

1 tin plum tomatoes

4 tbsp tomato puree

Butternut squash small, cut into 1-2 cm chunks


Rice or Spinach to serve

Instructions

Add the ginger, onion and oil to a large pan.  I always use my "green pan" for dishes such as these.  A large frying pan would also do the trick.

Add the paste pots, this just makes the dish faster and easier without having to have several spices on hand. (most of which lets face it end up out of date on the shelf!)

stir for 3-5 mins, then add the tinned tomatoes, breaking them up a little with a spoon as you stir them.  Continue adding the butternut squash, the pepper, the kale and the tomato puree.  Simmer for around 15 mins until the squash is tender but not mushy.  This should give you just enough time to be cooking the rice alongside if you wished.

I like to serve mine with half a lime, squeezed over the top just as you serve and a handful of coriander too.  

Recipe notes:  with the leftover squash I would pop it on a tray at the bottom of your oven next time you use it to roast it off.  Then you can slice to add to salads and Buddha bowls, or mash for a sandwich or even in pizza!

left-over curry will keep for 3-4 days in the fridge.  It also freezes rather well.

You may also like...

View all my recipes