Red curry squash & cavolo nero

Ingredients

• 700g autumn squash
• 1 bunch of cavolo nero
• 4 shallots, peeled and quartered
• 3cm thumb of ginger, peeled and grated
• 2 large cloves of garlic, peeled and grated
• 3-4 tbsp red curry paste
• 400ml organic coconut milk (at least 75% coconut)
• 2 tsp palm sugar
• 1 tsp soy sauce or tamari
• Peanuts and lime to serve

Method

De-seed, peel and dice the squash into small cubes (you should be left with about 500g). Strip the cavolo nero leaves off the hard stalks and cut each one in half.

In a wok or saute pan, bring 3 tbsp oil to medium-high heat and soften the shallots, ginger and garlic for 5 mins. Add the squash, then mix in the curry paste (the more you use, the punchier it will be).

Pour in the coconut milk and cook for 10 mins until you can insert a fork into the squash. Now tip in the palm sugar and the cavalo nero. When the leaves have softened, mix in the soy sauce or tamari.

Add a splash of hot water to loosen the curry, if you prefer. Serve hot with brown rice, plus peanuts and lime quarters on the side for everyone to add as they wish.

Image: Rob Allison