Coconut cashew & butternut squash curry

cashew nuts curry family meals fibre iron vegan vitamin c

N/A

Source

Ingredients

1 tbsp oil

1 onion, finely chopped

3 garlic cloves, finley chopped

1cm piece of ginger, peeled and grated

2 tbsp mild curry powder

400g can coconut milk

200g can chopped tomatoes

75g cashew nuts, blitzed to a fine powder

4 tbsp raisins

400g can chickpeas, drained

1 large butternut squash, peeled and cut into chunks (about 750g prepared weight)

rice, naan breads and pickles, to serve (optional)

Method

Heat the oil in a large saucepan over a medium heat. Tip in the onion and cook, stirring regularly, until softened, about 10 mins. Add the garlic, ginger and curry powder, and cook for about 20 seconds, continuing to stir.

Tip in the coconut milk, tomatoes, cashew nuts, raisins, chickpeas and squash. Pour in 200ml water, then bring to the boil and immediately reduce the heat to low. Simmer uncovered until the squash is tender, about 20 mins, stirring occasionally to prevent it from sticking. Season to taste. If freezing, leave to cool completely first. Can be frozen for up to one month. Reheat from frozen at 200C/180C fan/gas 6 for 10-15 mins. Serve with rice, naan and pickles, if you like.