Serves 3 to 4
- 300g Roasted Potimarron squash
- 150g Kale
- 150g Lentils
- 300g Lemongrass rice
- Micro coriander cress to garnish
For the red curry paste:
- 3 Red chillies, de-seeded and chopped
- 4 Sticks lemongrass
- 50g Peeled ginger
- 6 Peeled garlic cloves
- 2 Shallots, peeled and chopped
- 1 tsp Ground coriander
- 1 tsp Ground cumin
- 1 tsp Paprika
- 1 tsp Ground turmeric
- 2 tbsp Vegetable oil
Place all the ingredients into a blender and mix to a smooth paste, adding a touch of water if needed.
For the red curry sauce:
- 200ml Coconut milk
- 75ml Vegetable stock
- ½ tbsp Soft light brown sugar
- Juice of 1 lime
- 2 Kaffir lime leaves
- 75g Red curry paste
- Salt and black pepper
- 30g Corn flour
Place all ingredients into a pan and bring to the boil.
Mix the cornflour with a little water and whisk into the sauce until slightly thickened.
Reduce the heat and simmer for 10 minutes.
Warm the kale and lentils in a little butter and place into a large serving bowl.
Add the roasted squash to the curry sauce and, when hot, place in the bowl with the lentils and kale.
Garnish with the micro coriander cress and serve the rice on the side.
Recipe kindly supplied by The Arch.