Coconut, Butternut Squash and Cashew Nut Curry.

Although our kids haven't yet found one that they like, myself and Jared love curries. We do tend to get stuck on repeat often with them though, we have 2-3 regular curries we make almost every week, so it's always fun to change it up a bit and try new varieties.

This spice recipe was born from what we had lurking in our spices box, and it turned out absolutely amazing - very fresh tasting and moreish.

Coconut, Butternut Squash & Cashew Nut Curry.

Ingredients:

• 1 medium butternut squash (peeled & chopped)

• 130g unsalted cashew nuts (lightly toasted)

• 2 small white onions (chopped)

• 1 inch of fresh ginger (grated)

• 3 cloves of garlic (minced)

• 2 tbsp olive oil

• 1 can of full fat coconut milk 

• 350mls vegetable stock

• handful chopped coriander for garnish

For the spice blend:

• 1tsp ground cumin

• 1tsp ground coriander 

• half teaspoon black onion seeds

• 10-15 dried curry leaves (chopped)

• half teaspoon of salt

• 2 cardamom pods (crushed)
• 1 tsp ground fenugreek
•  1 tsp chili flakes

Method.

1.  Heat oil in large pan on a medium/high heat.

2. Add onions, garlic & ginger. Lightly stir for 2-3 minutes until softened.

3. Add spices and fry for a further 1 minute, then add coconut milk.

4. Stir in the butternut squash and add half of the stock, cover the pan and leave to simmer for 20-25 minutes, stirring occasionally (top up with the remaining stock as needed.)

5. Add in cashew nuts, and simmer for a further 10 minutes.

6. Take pan off of heat and leave to cool for 5-10 minutes. Then serve with brown rice, and garnish with fresh coriander.