Sorry not sorry to be posting yet another curry recipe BUT this one is another gorgeous, mouth-watering bowl of yumminess! It may be a Vegan dish but because of the roasted, spiced butternut squash and the blended cashews in place of yogurt or butter, it still comes out smooth and creamy so whether you’re a Vegan looking for a tasty curry or want to try out more Vegan meals THIS is a good one!

Try it and let me know what you think 🙂

Ingredients (for 4 people);

• 1 large butternut squash (approx. 1.4kg)
• 11/2 tsp garam masala
• 1 tsp chilli powder
• 1 onion, finely chopped
• 2 garlic cloves, crushed
• 1 inch piece root ginger, peeled + finely grated
• 2 tsp ground fenugreek (found in most large supermarkets)
• 400g tin chopped tomatoes
• 250ml vegetable stock (vegan)
• 125g cashews (+ handful of cashews chopped to garnish)
• 75g vegan spread
• Small handful coriander, chopped to garnish
• 1 red chilli, finely sliced to garnish

Method (Approx 15 min prep, 40 mins cooking);

1. Preheat the oven to 200C (180C Fan) / Mark 6. Halve and de-seed the squash (no need to peel) and cut into 3cm pieces. Toss in a large roasting tin with 2 tbsp oil, 1 tsp of the garam masala, the chilli powder and some seasoning. Roast for 30-35 mins until the squash is golden and tender.
2. Meanwhile, make the sauce. In a large pan, heat 1 tbsp oil over a medium heat and fry the onion for 8-10 mins until tender. Stir in the garlic, ginger, ground fenugreek and remaining garam masala and fry for 1 min. Add the tomatoes, stock and cashews and simmer for 10-12 mins, until cashews are softened.
3. Transfer the sauce to a high-speed blender, or use a hand blender as I did, add the vegan spread and whizz until smooth. Return to the pan, check seasoning and carefully stir in the roasted squash. Reheat over medium heat for 5 mins until hot.
4. Serve and garnish with the cashews, coriander and chilli if using.

This quickly became another favourite dish of mine and has inspired me to give more vegan dishes a go!

If you have any other vegan meals or curries you think I should try out, please leave a comment below 🙂

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🙂

Jen

@jensfoodblog

#jensfoodblog

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