This curry is made creamy using cashew milk. You can buy it, or make it yourself. To make it at home, soak 50g cashews for a few hours. Rinse the nuts then liquidise with about 400mL water. The amount of cashew milk you use in this recipe depends on how soupy and creamy you like your curry, but 400mL should be plenty when cooking for 4.
Free from: gluten, soya, wheat, yeast
This is a vegan recipe
- 2 onions
- 1/2 butternut squash
- 2 handfuls kale
- 2 cloves garlic
- 1/2 tsp each of turmeric, ground ginger, ground coriander, ground cumin
- 1 tbsp tomato purée
- cashew milk
- frozen peas
- salt, lemon juice and chilli flakes (to taste)
Peel and slice the onions, peel and chop the squash into cm cubes and slice the kale.
Sauté the onion and garlic in water until soft.
Add the butternut squash and continue to water sauté until it too is soft.
Add the kale and spices, then pour over the cashew milk to cover the veg. Stir in the tomato purée and add the peas. Cook until all the veg is cooked.
Season with salt, lemon juice and chilli flakes.