Cashew Nut and Black Pepper Curry

Cashew Nut and Black Pepper Curry
Ingredients (serves 2)
3 tbsp nut oil
30g fresh coriander (or 3g dried)   /   1/8 tsp green cardamom seeds
1 red chilli deseeded (or 1-2 tsp chilli paste)   /   40g fresh ginger roughly chopped
20g garlic (about 6 cloves) peeled   /   1 tsp coarse black pepper
½ tsp sea salt (optional – it may already be in your chilli paste)
2 heaped tbsp (40g) tomato puree
1 tbsp sugar or honey (again, check they may already be in your paste)
1 tbsp lemon juice   /   50g cashew nuts
150g onion (1 medium-sized) roughly chopped   /   250g butternut squash cut into 2cm chunks
75g carrots cut into 1cm pieces   /   250ml vegetable stock
50g frozen sweetcorn
  1. Blend 2 tbsp of the oil, the coriander, cardamom seeds, chilli, ginger, garlic, black pepper, salt, tomato puree, sugar, lemon juice and cashews in a blender cup until the mixture is smooth. Set aside until needed.
  2. Add the remaining tbsp of oil to a large frying pan on a low to medium heat. Add the onions and gently fry for 5 minutes, or until soft. Add the squash and carrots and fry for another 5 minutes, stirring frequently.
  3. Add in your paste and mix well with the vegetables. Slowly stir in the stock until fully dissolved with the mixture. Bring to the boil, then cover with a lid and simmer for 20 minutes.
  4. Remove the lid, add the sweetcorn and cook for a further 10 minutes, before serving with rice or naan bread.