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.
1Butternut Squashpeeled and chopped into small chunks
300gButton Mushrooms
1teaspoonCayenne Pepperor more if you like it spicy
2teaspoonCumin
1teaspoonTurmeric
1teaspoonCinnamon
2tablespoonTomato Puree
800ml-1lVegetable Stockdepending on how dry you like it
1400g tinChopped Tomatoes
300gCashew Nuts
Handful of Cherry Tomatoessliced in half
1400g tinCannellini Beansdrained
To Serve
Fresh Corianderchopped
50gCashew Nuts
Cous cous or other grain of your choice
Instructions
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.