Butternut Squash, Cannellini Bean and Cashew Nut Curry

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Happy pancake day! Did you eat loads of pancakes? I only managed two but they were pretty delicious. Let’s talk toppings for a sec. My whole childhood I would eat pancakes with oranges squeezed on top never realising that this was an odd thing to do, it was just what my mum did. However I’m yet to meet another person who eats their pancakes with orange – if you’re out there then please let me know I’m not alone! This year I had chocolate orange pancakes which took things to a whole new level.

Anyway, we’re not here to talk pancakes, we’re here to talk super comforting, healthy and delicious Butternut Squash, Cannellini Bean and Cashew Nut Curry.

Butternut Squash, Cannellini Bean and Cashew Nut Curry

This was one of those throw everything in a pot dinners which could go either way. Fortunately it turned out pretty well. Feel free to do something similar with it, you could add all kinds of vegetables to this, basically whatever you have in. We had it with cous cous but it would be great with rice or some other fancy thing like quinoa or whatever.

Butternut Squash, Cannellini Bean and Cashew Nut Curry

Butternut Squash, Cannellini Bean and Cashew Nut Curry

A really hearty vegetarian curry perfect to warm you up on a chilly February night. Filled with protein from beans and nuts and lots of vegetable goodness.
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Course: Main Course
Cuisine: Indian
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Servings: 4 servings
Author: Amy Fulwood


For the Curry

  • 3 tbsp Rapeseed Oil
  • 1 medium Onion chopped
  • 3 cloves Garlic crushed
  • 1 thumb-sized piece Ginger peeled and grated
  • 1 Butternut Squash peeled and chopped into small chunks
  • 300 g Button Mushrooms
  • 1 tsp Cayenne Pepper or more if you like it spicy
  • 2 tsp Cumin
  • 1 tsp Turmeric
  • 1 tsp Cinnamon
  • 2 tbsp Tomato Puree
  • 800ml-1l Vegetable Stock depending on how dry you like it
  • 1 400g tin Chopped Tomatoes
  • 300 g Cashew Nuts
  • Handful of Cherry Tomatoes sliced in half
  • 1 400g tin Cannellini Beans drained

To Serve

  • Fresh Coriander chopped
  • 50 g Cashew Nuts
  • Cous cous or other grain of your choice


  • Preheat the oven to 180°Heat the oil in a large saucepan over a medium heat. Once it's hot add the onion and fry for a few minutes. Add the garlic and ginger and fry for a few more minutes until everything is softened and smells amazing. Tip in the butternut squash and mushrooms and give everything a good stir to get it coated in the oil. Fry for about five minutes until the squash starts to soften and then add the dried spices.
  • After a few more minutes everything should smell really fragrant. Throw the cashew nuts into a blender with a little oil and blitz until finely chopped, add them to the vegetables. Now you're going to add the tomato puree, chopped tomatoes and vegetable stock. Bring to the boil and simmer for at least half an hour.
  • Throw the sliced cherry tomatoes onto a baking tray with a little oil and some salt and pepper. Put in the oven for 10 minutes so they get slightly roasted and soft.
  • When the curry has been cooking for half an hour give it a stir and check whether it's thickened to your liking. When it's nearly ready add the beans and cook for another 5 minutes.
  • To serve put the cous cous(or whatever you fancy!) into a bowl and a good helping of curry. Top with the roasted tomatoes, cashew nuts and chopped coriander.
Did you make this recipe?Tag @amycookreport on Instagram and hashtag it #thecookreport!

Enjoy! x

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