Ingredients

The following ingredients have 4 Servings
  • 3 tbsp Rapeseed Oil
  • 1 medium Onion (chopped)
  • 3 cloves Garlic (crushed)
  • 1 thumb-sized piece Ginger (peeled and grated)
  • 1 Butternut Squash (peeled and chopped into small chunks)
  • 300 g Button Mushrooms
  • 1 tsp Cayenne Pepper (or more if you like it spicy)
  • 2 tsp Cumin
  • 1 tsp Turmeric
  • 1 tsp Cinnamon
  • 2 tbsp Tomato Puree
  • 800ml-1l Vegetable Stock (depending on how dry you like it)
  • 1 400g tin Chopped Tomatoes
  • 300 g Cashew Nuts
  • Handful of Cherry Tomatoes (sliced in half)
  • 1 400g tin Cannellini Beans (drained)
  • Fresh Coriander (chopped)
  • 50 g Cashew Nuts
  • Cous cous or other grain of your choice

Instruction

  • 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.