A great way to use Kale!
Quick Vegetarian Curry using up that Squash!
Serves upto 6
Cook the rice in boiling salted water, heat the oil in a large frying pan and cook the squash for 2-3 mins. Add the onion and the curry paste and fry for 3-4 mins more.
Pour over the stock, then cover and simmer for 15-20 mins, or until the squash is tender. Add the tomatoes and chickpeas, then gently cook for 3-4 mins, until the tomatoes slightly soften.
Take off the heat and stir through the yogurt and coriander. Serve with the rice and some wholemeal chapattis if you like.