Creamy coconut and cashew curry
This is my new favourite curry, and I think it'll be yours too. It's creamy, spicy and warming and really versatile as you could substitute the butternut squash for pumpkin, zucchini, egg plant - whatever you have knocking around in your fridge. You could also throw in some kale or chard instead of spinach. This is vegan but meat eaters could add chicken.
3/4 of a cup raw cashews
2 cans coconut milk (I usually use one regular and one light)
2 tablespoons coconut or avocado oil
1 yellow onion, chopped
1 clove garlic (2 if you like a stronger flavour), crushed
1-2 tablespoons fresh root ginger
2-3 tablespoons curry powder (to taste)
1 tablespoon garam masala
1/2 tablespoon turmeric
1/2 butternut squash
2 medium sweet potatoes
1 cup of vegetable stock/broth (if needed - more for a thinner sauce consistency)
1 can chickpeas
2 large handfuls spinach or other greens
Cilantro/coriander for serving
1. In a food processor, whizz up the cashews with one of the cans of coconut milk until creamy;
2. Prepare the butternut squash by peeling (I usually do this with a potato peeler) and halving, scooping out the seeds and then chopping the flesh into bitesize (about 2 cm) cubes;
3. Peel and chop the sweet potatoes into same size pieces as the butternut squash;
4. Chop the onion finely and peel and grate the ginger. Crush the garlic;
5. Place a large saucepan (I use a cast iron casserole) on the stove and heat the coconut oil on a low heat;
6. Add the onion, garlic and ginger to the pan and cook for 3-4 minutes until softened;
7. Add all of the spices and stir until fragrant (about a minute);
8. Add the coconut/cashew mixture and the additional can of coconut milk and stir together. Bring to a gentle simmer;
9. Add the squash and sweet potatoes. At this point, consider adding vegetable stock if it seems to need more liquid. Bring to a simmer and cook for about 20 minutes or until the vegetables are soft. Stir every now and then to prevent sticking. Add more stock as necessary;
10. Add the can of chickpeas and cook five minutes longer;
11. Add the spinach, turn the heat down low and put the lid on to allow the spinach to wilt for a couple of minutes.
I usually serve this over brown rice or quinoa with lots of cilantro on top. You could dollop a spoonful of coconut yoghurt on top (or regular yoghurt if you are not vegan). It's also nice with a few squeezes of lemon juice.
Let me know what you think!