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Cashew & butternut squash curry with coconut

Cashew & butternut squash curry with coconut
    • Prep time:
    • Cooking time:
    • Total time:
  • Serves: 4

This vegan cashew & butternut squash curry with coconut is perfect for when you're busy and need something quick to reheat. It's also healthy and goes great with some mango chutney.

  • Freezable
  • Gluten-free
  • Vegetarian
  • Vegan

Ingredients

  • 1 tbsp vegetable oil
  • 1 onion, finely chopped
  • 5 garlic cloves, finely chopped
  • 2cm piece of ginger, peeled and grated
  • 2 tbsp medium curry powder
  • 400g can coconut milk
  • 400g can chopped tomatoes
  • 80g cashew nuts, blitzed to a rough powder
  • 4 tbsp raisins
  • 400g can chickpeas, drained
  • 1 large butternut squash, peeled and cut into chunks (about 800g prepared weight)
  • rice, naan breads and mango chutney, to serve

Method

Step 1

Heat the oil in a large saucepan over a medium heat. Tip in the onion and cook, stirring regularly, until softened, for about 10 mins. Add the garlic, ginger and curry powder, and cook for about 1 min, continuing to stir.

Step 2

Pour in the coconut milk, the tomatoes, cashew nuts, raisins, chickpeas and butternut squash. Then add in 200ml water and bring to the boil. As soon as it’s boiling reduce the heat to low. Simmer uncovered until the squash is tender, for about 25 mins, stirring occasionally to prevent it from sticking.

The cashew & butternut squash curry with coconut simmering in a large saucepan

You can season to taste and then serve with rice and naan breads. Normally I would say something like mango chutney is optional, but for this particular curry, I would highly recommend it or if you want something hotter then maybe try some lime pickle instead.

I originally found the recipe for this cashew & butternut squash curry with coconut on the BBC good food site if you want to see the original, or check out more of my other recipes