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
Prep:15 mins
Serves 4
1 tbsp oil1 onion, finely chopped3 garlic cloves, finley chopped1cm piece of ginger, peeled and grated2 tbsp mild curry powder400g can coconut milk200g can chopped tomatoes75g cashew nuts, blitzed to a fine powder4 tbsp raisins400g can chickpeas, drained1 large butternut squash, peeled and cut into chunks (about 750g prepared weight)rice, naan breads and pickles, to serve (optional)
STEP 1Heat 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 2Tip 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.
