Aromatic vegan curry with butternut squash and whole cashew nuts
You will need:
1 tbsp coconut oil
1/2 cup whole cashew nuts
1 medium butternut squash, peeled, cleaned, diced
5 garlic cloves, peeled, halved
3 tbsp desiccated coconut
2 cm fresh ginger root, thinly sliced
1 cm fresh turmeric, thinly sliced
1/3 tsp ground turmeric
pinch of ground cinnamon
1/2 tsp ground cumin
1/3 tsp ground coriander
pinch of freshly ground black pepper
coriander leaves, to garnish
1. Heat the oil in a wide pan, add cashew nuts and fry for a minute or two. Add thinly sliced ginger and turmeric. Season with ground cumin, coriander and cinnamon.
2. Add desiccated coconut, fry for a minute, then add diced butternut squash. Add a splash of water, cover with a lid, bring to boil, then reduce to simmer and gently cook for 10 to 15 mins, until the butternut squash is cooked but still holds shape well.
3. Season with halved garlic cloves, ground turmeric and freshly ground black pepper. Gently cook for 3 to 4 more mins.
4. Serve hot with basmati rice. Garnish with coriander leaves. Enjoy!
For GAPS and PALEO: Serve with cauli rice.
Allergy: Nut. No gluten. No dairy. No egg.