Home
Recipes
Coconut cashew & butternut squash curry

Cashew butternut squash curry served in a casserole dish

Coconut cashew & butternut squash curry

Name: Coconut cashew & butternut squash curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
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)

Shivi Ramoutar

Save recipe

Serves 4

Easy

Prep: 15 mins

Cook: 30 mins

A star rating of 4.2 out of 5.88 ratingsRate

loading...

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

Freezable

Dairy-free

Egg-free

Gluten-free

Vegan

Vegetarian

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Peanut butter rainbow rice

A star rating of 4 out of 5.6 ratings

Sausage & sweet potato traybake

A star rating of 4.2 out of 5.44 ratings

Veg-packed cheeseburgers

A star rating of 5 out of 5.4 ratings

Ingredients

Nutrition

Units:

MetricUS

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)

Keep the screen awake with cook mode on the Good Food app.

Nutrition: Per serving

kcal563
fat29g
saturates17g
carbs56g
sugars35g
fibre12g

high
protein14g
salt0.1g

Method

step 1

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.
step 2

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.

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.2 out of 5.88 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now