Ultimate autumn food bowls

Butternut squash and kale curry

Ingredients

200g short-grain brown rice

200g creamed coconut

1 butternut squash

1 lemongrass stalk

400g tin chickpeas, drained and rinsed

Juice of 1 lemon

100g kale, tough stalks removed

Chilli flakes, to taste

For the paste

1 shallot, chopped

3cm fresh ginger, peeled and chopped

4 garlic cloves, chopped

juice of 1 lime

2tsp ground turmeric

2tsp ground cumin

¼tsp grated nutmeg

1tsp ground cinnamon

¼tsp ground cardamom

4tbsp tamari

½tbsp ground black pepper

Method

Cook the rice according to the packet instructions. Make sure that the water doesn’t completely evaporate as you cook. This should take 20-30 minutes.

Next, make the curry paste. Place the paste ingredients in a blender and whizz until a paste forms.

Chop the creamed coconut and dissolve in 800ml boiling water to make coconut milk. Peel the butternut squash and cut into bite-sized chunks.

Add the curry paste to a large pan over a low heat and cook for 3 minutes, making sure it doesn’t burn. Then add the coconut milk and stir thoroughly, bringing it to a boil.

Add the butternut squash and lemongrass and cover with a lid. Turn the heat down and allow it to simmer for 10 minutes. Add the chickpeas and simmer for another 20 minutes until the squash starts to soften.

Remove the lid from the saucepan and add the lemon juice. Next, add the kale, allowing it to wilt for 5 minutes. Once the squash is soft, it is ready to serve. Remove the lemongrass stalk and discard, and then add a sprinkle of chilli flakes to taste.

Mind Body Bowl by Annie Clarke, £16.99, available in all good bookshops.