
This creamy butternut squash curry is rich with coconut milk, ground cashews, chickpeas, and warm curry spices. It is a hearty, plant-based dinner that tastes even better the next day and is perfect with rice or naan.
Heat the oil in a large saucepan over medium heat. Add the chopped onion and cook for 8 to 10 minutes, stirring often, until softened and lightly golden.
Stir in the garlic, grated ginger, and curry powder. Cook for 30 seconds, stirring constantly, until fragrant.
Add the coconut milk, chopped tomatoes, ground cashews, raisins, chickpeas, butternut squash, and water. Stir well, bring to a gentle boil, then reduce the heat to low.
Simmer uncovered for about 20 minutes, stirring occasionally, until the squash is tender and the sauce has thickened slightly. Taste and season as needed, then serve hot with rice, naan, and pickles if desired.
If you prefer, swap the butternut squash for pumpkin or sweet potato. Stir the curry occasionally as it simmers so the cashews do not catch on the bottom of the pan. Leftovers keep well in the fridge for up to 3 days, and the cooled curry can be frozen for up to 1 month.