• 2 Tablespoons of curry paste
• Coconut milk
• Onion
• Garlic
• Squash
• Kale

• 5-6 Carrots
• 1/2 Teaspoon of salt
• 1-2 Tablespoons of extra virgin olive oil
• 1 Tablespoons of mustard seeds
• 1 Tablespoon of lemon juice

For the curry

1. Peel the butternut squash and cut into bite-sized chunks.
2. Add the curry paste, onion and garlic to a large pan over a low heat and cook for 3 minutes
3. Add the coconut milk and stir thoroughly, bringing it to a boil
4. Add the butternut squash and cover with a lid. Turn the heat down and allow it to simmer for 10 minutes
5. Add the kale, allowing it to wilt for 5 minutes

For the salad

1. Put the grated carrots in a bowl, and add the salt.
2. Place a small pan over medium stove top heat. When the pan is hot, add the oil. When the oil is heated, add the mustard seeds.
3. When the seeds pop, pour them and the oil into the bowl with the grated carrots.
4. Add the lemon juice and toss to combine