2tspground gingeror a knob of fresh ginger, peeled and chopped
Infood processorpulse all the ingredients until smooth.
3carrotspeeled and chopped
1large butternut squashhalved and seeded
1can400ml, coconut milk
Handful of Kale
Salt and black pepper
Place the butternut squash flesh down on a baking tray lined with foil. Pierce several times with a sharp knife. Bake for 50 minutes at 180C / Gas Mark 4 until tender. Leave to cool slightly.
Heat the coconut oil in a large saucepan and add the carrot, celery and onion.
Cook until softened. Stir in the curry paste and cook for 2 minutes.
Scrape out all of the squash into the pan adding any juices from the tray, and stir well.
Add the can of coconut milk and a can of water.
Stir well and bring to the boil. Simmer for 5 minutes.
Puree the soup until smooth.
Serve with a drizzle of Kale oil.
Cook the kale in a little water until tender. Drain well. Cool and blend with rapeseed oil until smooth. Season to taste. Any remaining oil can be tossed into cooked pasta and served topped with Parmesan shavings.
Tips: For a quick curry, omit the water and add cooked diced chicken, cooked prawns or hard-boiled eggs to serve with basmati rice. Double the amount of curry paste and store the extra in the fridge. It will keep for up to 10 days