Happy Tuesday guys! Recipe of the day is Butternut Squash & Cashew Curry – creamy and comforting and so so satisfying!
The original recipe can be found here https://recipes.lidl.co.uk/recipes/tangy-cashew-and-squash-curry. I have made just a few tiny changes.
Guys, this is one of the best curries I’ve made and tried. I’m a big fan of squash and all kinds of nuts and that combination in a creamy coconut milk with some heat is just AMAZING! Also, it’s super simple to make and takes just a few minutes. Delicious and a must try!
What you need:
- butternut squash
- raw cashew nuts
- coconut milk
- onion garlic
- cumin
- cinnamon
- turmeric
- ginger
- salt and pepper
- dried mango
- coriander leaves
- chilli peppers, if wished
Here’s how to make this beautiful Butternut Squash & Cashew Curry
Ingredients:
- 1 butternut squash (mine was around 1kg), peeled, deseeded and cut into small cubes
- 400ml coconut milk
- 150g raw cashew nuts, soaked in water for about 20 minutes
- 1 onion, chopped
- 3 garlic cloves, crushed
- 30g dried mango, sliced
- 2tsp turmeric
- 2tsp ginger
- 1tsp cinnamon
- 1tsp cumin
- salt and pepper to taste
- 2tbsp sunflower oil
- fresh coriander leaves for serving
- fresh chopped chillies for serving, if wished
Preparation:
- Preheat the oven to 200°C.
- In a baking tray, arrange the squash pieces and drizzle with 1tbsp oil. Cook in the oven for about 20 minutes.
- Heat a large pan with the rest of the oil and gently sweat the onion and garlic for 5 minutes. Add the spices and coconut milk and leave for 5 minutes, stirring.
- Finally, add the squash pieces, raw cashew nuts and dried mango and leave for another 5 minutes.
- Serve over a bowl of basmati rice with some fresh coriander leaves, lime wedge and/or fresh chillies.
Enjoy!
I hope you guys love this recipe as much as we did. Stay tuned for more quick, easy and tasty recipes coming soon.
Meanwhile, have a tasty Tuesday and keep safe. xx
