Dish of the Dale this week is our lovely new Balinese Vegetable Curry. Inspired by the cuisine of the exotic, volcanic island of Bali, this pot is erupting with flavour: chunky butternut squash, kale and sliced red onions in a rich, aromatic curry sauce made with lemongrass and coconut milk, over brown rice. Dairy free and clocking in at a very reasonable 293 calories, it microwaves in minutes.
How to Make It
To make it, we start with coconut milk and cashew butter and infuse it with lemongrass, ginger, lime juice and fennel, then season with light soy sauce and a pinch of chilli. Then this lovely sauce is combined with brown rice, roasted butternut squash, red onions, curly kale and a good sprinkle of chopped fragrant lime leaves to finish.
It’s a complete meal in itself, but if you fancy jazzing it up a bit you could sprinkle with fresh coriander, toasted coconut shavings, sliced chilli and a squeeze of fresh lime.