Sweet potato and butternut squash curry bowl with agave syrup cashews, mint, kale and chilli
Makes four portions
For the sweet potato and butternut squash curry
1 white onion, chopped small
2 cloves garlic
1 tbsp red Thai curry paste
½ small butternut squash, peeled and cut into bitesize chunks
1 medium sweet potato, peeled and cut into bitesize chunks
2 cups coconut milk or almond milk
1 tin (400g) of chickpeas
Juice of 1 lime
2 red peppers, deseeded and cut into bitesize chunks
Salt and pepper to taste
1. Coat the bottom of a big pan with oil, then add the onion to cook on a medium heat until it starts to soften. Tip in the garlic and red curry paste, and stir. Pour in a little water to stop the onion from sticking, then add the butternut squash and sweet potato pieces and cook for another five minutes.
2. Now add the coconut milk, chickpeas and lime juice, and cook for another ten minutes, until the squash is almost cooked through.
3. Finally add in the chopped peppers and season to taste. Stick a lid on the pan and turn the heat right down so it simmers away while you prepare the rest of the goodness bowl ingredients.
For everything else:
50g rice per person
1 schnitzel or a few tofu pieces per person
½ red cabbage, shredded
2 carrots, ends removed, grated or shredded
Handful of kale per person
Handful of cashew nuts
1 tbsp agave syrup
1 tbsp soy sauce
Mint leaves, lime wedges, chopped spring onions, raw chilli
1. Get the rice cooking first so it will be ready by the time everything else is done. Prepare according to instructions and then bake or fry the schnitzel or tofu pieces that you’re using.
2. Prepare the red cabbage and carrot and set aside.
3. Steam the kale
4. In a dry pan, dry toast the cashew nuts, then when they’re starting to darken in colour, add agave and soy sauce to the pan and stir through. Set aside.
5. Prepare the mint leaves and extra garnishes so you’re ready to go when assembling.
Start with the rice as a base, then working in small sections of your bowl, layer around with the curry, red cabbage, carrot, kale and schnitzel, finishing off with the cashews and toppings. Eat straight away.