Butternut Squash and Cashew Curry
Introduction
A one pot quick to make meal, which is warming and creamy. Adapted from healthylivingjames.co.uk
You could also make this using sweet potato.
Ingredients
500 g butternut squash, chopped into small cubes
400 g tinned tomatoes
400 ml can of full-fat coconut milk
2 tbsp olive oil
2 large garlic cloves, crushed
150 g cashews
100 g apricots, chopped in halves
1/2 thumb size piece of fresh ginger finely chopped
2 tbsp tomato puree
1 tbsp turmeric
1/2 tsp cayenne pepper
1/2 tsp paprika
1 pinch red pepper flakes
Large handful of greens (could be spinach, chard or kale etc) roughly chopped
Handful of parsely (or other herb choice) chopped
Method
- Preheat the oven to 200°C (390°F).
- Start by crushing the garlic, halving the apricots, dicing the ginger, and peeling and chopping the butternut squash into 1.5 cm cubes.
- In a large pot over medium heat, add olive oil, then stir in the garlic, apricots, cashews, tomato purée, all the spices, and a pinch of salt and pepper. Sauté for a couple of minutes until fragrant.
- Add the tinned tomatoes, coconut milk, and butternut squash. Bring the mixture to a boil, then transfer the pot to the oven and cook for 40 minutes. (Alternatively, you can simmer on the hob with the lid on for 40 minutes until the sauce thickens.)
- Add the chopped greens about five minutes before the end of cooking, stir well, and allow them to wilt.
- Stir in parsley or your choice of fresh herbs just before serving