|1|| butternut squash
(peeled, deseeded and diced)
|2 tbsp tbsp||oil oil|
(peeled and diced)
|2 tsp tsp||ground cumin ground cumin|
|2 tsp tsp||ground tumeric ground tumeric|
|0.5 tsp tsp|| cinnamon
|1 tsp tsp||chilli powder chilli powder|
|1 tbsp tbsp||easy ginger easy ginger|
|1|| red peppers
(deseeded and diced)
|400 ml ml||coconut milk coconut milk|
|100 ml ml||pineapple juice pineapple juice|
|200 g g|| cashew nut
(soaked in water overnight)
|30 g g|| dried mango
(chopped, plus extra slices to garnish)
(leaves, to garnish )
|kidney beans kidney beans|
Tangy cashew and squash curry
Preparation time: 0:15
This colourful, fruity curry is a real winner. For a filling and tasty accompaniment, add a tin of drained kidney beans to your rice before steaming. Serve with two portions of your favourite vegetables.
- Preheat the oven to 220ºC/200ºC fan/gas mark 6. Scatter the diced squash across a roasting tray and toss in 1 tbsp oil. Roast for 15-20 minutes, until beginning to go brown.
- Meanwhile, add the remaining oil to a large pan and fry the onion for 5 minutes until soft. Stir through the spices and ginger for kick and cook for 1-2 minutes. Add the pepper, cooking for a further 1 minute.
- Pour in the coconut milk for creaminess, pineapple juice for fruitiness and 100ml water. Add the drained cashews and mango, then simmer, uncovered, for 20 minutes.
- Add the roasted squash to the pan and simmer for a further 5 minutes, garnishing with coriander and dried mango for chew.