Coconut, Cashew, and Squash Curry
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Coconut, Cashew, and Squash Curry

Coconut, Cashew, and Squash Curry

Ingredients

Method

  • 1 tbsp veg oil
  • 1 chopped onion
  • 3 chopped garlic cloves
  • 1cm piece of ginger, grated
  • 2 tbsp curry powder
  • 400g tin of coconut milk
  • 200g tin of chopped tomatoes
  • 75g cashews, blitzed to a powder
  • 4 tbsp juicy raisins
  • 400g can of chickpeas
  • 750g butternut squash, cut into chunks
  • Rice and naan to serve
  • Cook the onion for 10 mins in the oil to soften, then add the curry powder, ginger, and garlic, and cook for 20 seconds more.
  • Tip in the coconut, cashew powder, tomatoes, raisins, chickpeas, and squash chunks. Add about 200ml of water, and simmer on a low heat for about 20 mins, or until the squash is tender. Season to taste, then serve with rice and naan.
30 mins
4 serving

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