Ingredients

The following ingredients have 4 Servings
  • 1 1/2 cups water
  • 1/2 cup raw cashews ((see notes))
  • 1 tablespoon curry powder
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • 1/2 teaspoon turmeric
  • 1 tablespoon light oil ((such as canola or vegetable))
  • 1 yellow onion, (chopped)
  • 4 cloves garlic, (minced)
  • 2 inch piece fresh ginger, (peeled and minced)
  • 1 small pumpkin ((about 1000g when peeled, seeded, and cut into 1 - 2 inch cubes))
  • 2 cups vegetable broth
  • 1 handful cilantro, (roughly chopped)
  • 1 handful roasted cashews

Instruction

  • For the curry cashew cream: add everything to a blender and blend until smooth and creamy. Set aside. 
  • For the curry: add the oil to large pot over medium-high heat. When hot, add the onion, garlic and ginger, then sauté for about 5 minutes until the onion turns translucent and begins to brown. Add the pumpkin, vegetable broth and curry cashew cream. Cover, bring to a simmer and cook for 8 - 10 minutes until the pumpkin is fork tender.
  • Use an immersion blender in the pot to purée about 1/3 of the curry leaving lots of pumpkin chunks. Serve with rice or naan and garnish with cilantro and/or roasted cashews.