Cashew Coconut And Squash Curry Recipes

COCONUT CASHEW & BUTTERNUT SQUASH CURRY

Coconut cashew & butternut squash curry image

Batch cook this vegan squash and cashew nut curry and freeze for busy days when you need something quick and nutritious. It's perfect for a family meal

Provided by Shivi Ramoutar

Categories Dinner

Time 45m

Number Of Ingredients 12

Ingredients

1 tbsp oil
1 onion, finely chopped
3 garlic cloves, finley chopped
1cm piece of ginger, peeled and grated
2 tbsp mild curry powder
400g can coconut milk
200g can chopped tomatoes
75g cashew nuts, blitzed to a fine powder
4 tbsp raisins
400g can chickpeas, drained
1 large butternut squash, peeled and cut into chunks (about 750g prepared weight)
rice, naan breads and pickles, to serve (optional)

Steps:

Heat the oil in a large saucepan over a medium heat. Tip in the onion and cook, stirring regularly, until softened, about 10 mins. Add the garlic, ginger and curry powder, and cook for about 20 seconds, continuing to stir.
Tip in the coconut milk, tomatoes, cashew nuts, raisins, chickpeas and squash. Pour in 200ml water, then bring to the boil and immediately reduce the heat to low. Simmer uncovered until the squash is tender, about 20 mins, stirring occasionally to prevent it from sticking. Season to taste. If freezing, leave to cool completely first. Can be frozen for up to one month. Reheat from frozen at 200C/180C fan/gas 6 for 10-15 mins. Serve with rice, naan and pickles, if you like.

Nutrition Facts : Calories 563 calories, Fat 29 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 35 grams sugar, Fiber 12 grams fiber, Protein 14 grams protein, Sodium 0.1 milligram of sodium

SQUASH & COCONUT CURRY

Squash & coconut curry image

Take five ingredients and whip up this quick, healthy, vegetarian curry

Provided by Good Food team

Categories Dinner, Lunch, Main course

Time 30m

Number Of Ingredients 5

Ingredients

2 tbsp Madras curry paste
1 large butternut squash (600g/1lb 5oz peeled weight), chopped into medium size chunks
1 red pepper , halved, deseeded and roughly chopped into chunks
400g can reduced-fat coconut milk
small bunch coriander , roughly chopped

Steps:

Heat a large frying pan or wok, tip in the curry paste and fry for 1 min. Add the squash and red pepper, then toss well in the paste.
Pour in the coconut milk with 200ml water and bring to a simmer. Cook for 15-20 mins or until the butternut squash is very tender and the sauce has thickened. Season to taste, then serve scattered with chopped coriander and naan bread or rice.

Nutrition Facts : Calories 458 calories, Fat 33 grams fat, SaturatedFat 28 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 23 grams sugar, Fiber 6 grams fiber, Protein 7 grams protein, Sodium 0.64 milligram of sodium

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