I haven’t had much previous success with the kids and spicy food so I’m hoping this mild coconut curry might appeal instead. I’ve never been a fan of raw coconut but I love the soft creaminess of it when cooked. I’m combining it with the kids’ favourite flavours from the past few weeks, crossing my fingers and hoping for the best. (It’s similar to the Potato, Coconut & Kale Curry I cooked a few months ago but tailored more to the kids’ tastes.)
- 1 x onion, roughly chopped
- 2 x garlic cloves
- Thumb-sized piece of ginger, peeled and roughly chopped
- 1 x red chilli
- 1 x tsp ground cumin
- 1 x tsp ground coriander
- 1 x garam masala
- half tsp turmeric
- 1 x tbsp. desiccated coconut
- 1 x butternut squash, peeled and diced
- 1 x 400ml tin coconut milk
- 200ml veg stock
- 100g kale
- 1 x 400g tin chickpeas, drained
Combine the onion, garlic, ginger and chilli together in a food processor to make a paste, then fry in a little olive oil before adding the butternut squash and cooking for a couple of minutes.
Stir in the spices then pour in the coconut milk and veg stock. Bring to the boil, then simmer for 30 minutes until the butternut squash is cooked through.
Add the chickpeas and kale and cook for a further 5 minutes, until the kale is wilted.
Serve with basmati rice.
I did a ‘cook and run’ tonight and dashed off to work straight after serving this tempting dish up. Apparently it was well received but Mathilde requesting exta toast at bedtime because she was starving isn’t the most promising indication…