Coconut cashew & butternut squash curry
Serves 4
Easy
Prep:
Cook:
Batch cook this vegan squash and cashew nut curry and freeze for busy days when you need something quick and nutritious. It's perfect for a family meal
Skip to ingredients
- 1 tbsp oil
- 1 onionfinely chopped
- 3 garlic clovesfinley chopped
- 1cm piece of gingerpeeled and grated
- 2 tbsp mild curry powder
- 400g can coconut milk
- 200g can chopped tomatoes
- 75g cashew nutsblitzed to a fine powder
- 4 tbsp raisins
- 400g can chickpeasdrained
- 1 large butternut squashpeeled and cut into chunks (about 750g prepared weight)
- rice, naan breads and pickles, to serve (optional)
Nutrition: Per serving
- kcal563
- fat29g
- saturates17g
- carbs56g
- sugars35g
- fibre12ghigh
- protein14g
- salt0.1g
Method
step 1
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.
step 2
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.
