Coconut cashew butternut squash curry

• oil1 tbsp tbsp
• onion↗1

  finely chopped

• garlic cloves↗3

  finely chopped

• ginger↗1cm piece of

  peeled and grated

• soft curry powder↗2 tbsp tbsp
• coconut milk400g can g
• chopped tomatoes200g can g
• cashews↗75g g

  ground into a fine powder

• raisins↗4 tbsp tbsp
• chickpeas↗400g can g

  drained

• butternut squash↗1 large

  peeled and diced (about 750 g ready weight)

• rice, naan and marinades, for serving (optional)↗

Step-by-step instructions

1. 1

   Heat the oil in a large pot over medium heat. Add the onion and cook, stirring regularly, until it becomes soft, about 10 minutes. Add the garlic, ginger and curry powder, and cook for about 20 seconds, continuing to stir.

2. 2

   Add the coconut milk, tomatoes, cashews, raisins, chickpeas and squash. Pour in 200 ml of water, bring to a boil and immediately reduce the heat to low. Simmer uncovered until the squash is soft, about 20 minutes, stirring occasionally to prevent sticking. Season to taste. If freezing, let it cool completely first. It can be stored in the freezer for up to one month. Reheat frozen at 200 °C/180 °C with convection/gas 6 for 10‑15 minutes. Serve with rice, naan and marinades, if desired.