Coconut Cashew Butternut Squash Curry

Name: Coconut Cashew Butternut Squash Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 400 g chickpeas, drained; 1 large butternut squash, peeled and cut into chunks; 1 onion, finely chopped; 200 g chopped tomatoes; 3 cloves garlic, finely chopped; 1 5-cm piece ginger, peeled and grated; 400 g coconut milk; 2 tbsp mild curry powder; 75 g cashew nuts, ground to a fine powder; 4 tbsp raisins; 1 tbsp oil; 200 ml water; rice, naan breads, and pickles, to serve

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.

Servings4 Portions

Prep Time15 Mins

Cook Time30 Mins

Difficulty

Easy

Ingredients

chickpeas, drained
400 g
butternut squash, peeled and cut into chunks
1 large
onion, finely chopped
1
chopped tomatoes
200 g
garlic, finely chopped
3 cloves
ginger, peeled and grated
1 5-cm piece
coconut milk
400 g
mild curry powder
2 tbsp
cashew nuts, ground to a fine powder
75 g
raisins
4 tbsp
oil
1 tbsp
water
200 ml
rice, naan breads, and pickles, to serve

Step-by-Step Instructions

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.

Chef's Tips

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.