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Tangy cashew and squash curry

Tangy cashew and squash curry image
Difficulty Medium
Preparation 15 min
Cooking 20 min

Ingredients

4 servings
    • 1  
    • 2   tbsp
    •  
    • 2   tsp
    • 2   tsp
    • 0,5   tsp
    • 1   tsp
    • 1   tbsp
    • 1  
    • 400   ml
    • 100   ml
    • 200   g
    • 30   g
    •  
  • To serve

    •  
    •  

Preparation

    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.

  1. 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.

  2. 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.

  3. Add the roasted squash to the pan and simmer for a further 5 minutes, garnishing with coriander and dried mango for chew.