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
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.
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.
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.
Remove the lid, add the sweetcorn and cook for a further 10 minutes, before serving with rice or naan bread.