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Hi.

Thank you for taking time out of your busy life to visit island nourish! As a wellness coach I will be sharing my passion for food and holistic wellness and the pursuit of nourishment in all areas of life. I would love for you to join me on my journey and I hope you gain some inspiration to take steps to nourish your own life along the way.

Creamy coconut and cashew curry

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

Serves 6

Method

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! 

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