Coconut, Cashew, and Squash Curry
- 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