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Ingredients
| 1 | butternut squash
butternut squash (peeled, deseeded and diced) | ||
| 2 tbsp tbsp | oil oil | ||
| onions
onion (peeled and diced) | |||
| 2 tsp tsp | ground cumin ground cumin | ||
| 2 tsp tsp | ground tumeric ground tumeric | ||
| 0.5 tsp tsp | cinnamon
cinnamon (ground) | ||
| 1 tsp tsp | chilli powder chilli powder | ||
| 1 tbsp tbsp | easy ginger easy ginger | ||
| 1 | red peppers
red pepper (deseeded and diced) | ||
| 400 ml ml | coconut milk coconut milk | ||
| 100 ml ml | pineapple juice pineapple juice | ||
| 200 g g | cashew nut
cashew nut (soaked in water overnight) | ||
| 30 g g | dried mango
dried mango (chopped, plus extra slices to garnish) | ||
| coriander
coriander (leaves, to garnish ) |
To serve
| rice rice | |||
| kidney beans kidney beans |
Tangy cashew and squash curry
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35 min
(178)
Method
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.
