Kale mullung, butternut squash, cashew nut curry
FULL METHOD & RECIPE CARD AVAILABLE BELOW. CLICK CENTRE OF IMAGE TO BEGIN VIDEO TUTORIAL.
Korma curry paste
Long red chilli
PANTRY STAPLES: Cooking oil, salt
ALLERGENS: Onion, garlic, nuts (cashew)
SPECIALISED EQUIPMENT: Grater
NOTES: If cooking for two use only half the coconut cream. Mullung means mixed. This dish traditionally has lightly cooked greens, fresh coconut and any number of spices and chilli.
1. Prepare the ingredients: Wash the vegetables. Soak the cashew in water. Thinly slice the onion. Slice the chilli into thin rounds. Remove the skin of the butternut pumpkin and cut into 2cm cubes. Remove the stems of the kale and chop roughly. Pick the curry leaves.
2. Cook the curry: Heat a splash of oil in a saucepan over medium heat. Add the curry leaves, half of the chilli and half of the onion. Cook for 2 minutes or until the onion softens. Add the turmeric and curry paste and cook for a further minute. Add the cashews, coconut cream and an equal amount of water. Reduce heat and simmer for 5 minutes to soften the cashews. Add the butternut pumpkin and cook for a further 10 minutes or until soft. The curry should be quite thick. Add a little water if needed during cooking. Season to taste.
3. Cook the rice: Place the rice in a bowl and wash with cold water 3 times. Bring a saucepan of water to the boil. Put the washed rice in the boiling water. Boil for 8 minutes or until cooked through. Stir halfway through to stop the rice from sticking. When cooked strain through a sieve.
4. Make the kale mullung: Meanwhile, heat a small splash of oil in a frying pan over medium heat. Add the remaining onion and remaining chilli, cook for 2 minutes or until the onion softens. Add the kale, cook for 5 minutes or until the kale softens, add the coconut before serving. Season to taste
5. To serve: Divide the butternut squash and cashew curry, kale mullung and rice between serving plates.