Main ingredients: 9
Seasoning ingredients: 3
Prep time: 10 minutes
Cooking time: 40 minutes
What you’ll need:
+ 1/2 Butternut squash
+ 1 Small sweet potato
+ 1/2 Large cauliflower
+ 1 cup cashew nuts
+ Red curry paste (amount dependent on brand – we used 6 tbsp)
We used ‘Thai Taste’ branded red curry paste – it’s free from added and unnecessary ingredients or sugars – just pure natural herbs and spices
+ 1 tin of coconut milk (+ 1/2 that of water)
+ 1 Red onion
+ 2 garlic cloves
+ 1.5 tbsp turmeric
+ Pinch of salt
+ Fresh Coriander
+ Coconut oil
Dice your butternut squash, sweet potato, onion and cauliflower and add to a large wok. Spoon in your curry paste and turn on the heat. Add in your garlic cloves – sliced or crushed, and let everything cook on a high heat; mixing frequently, for a couple of minutes.
Spoon a couple of tablespoons of your coconut milk into a cup, add your turmeric and salt and whisk to form a paste. Then pour in your coconut milk and let everything start to simmer. Fill the coconut milk can again with half a cup of water and add this to your wok. Add turmeric paste, give everything a good stir and let your curry mix cook through.
Stirring your mixture regularly, you’ll want to aim to add your cashews when your veggies have started to soften. You can add these right at the beginning if its easier for you, but I prefer to add them halfway through – so that they don’t go too soft.
You’ll notice that as the veggies start to soften, the liquid will become thicker, thanks to the vegetables starchy consistencies. This will result in a thick and creamy curry sauce.
Serve with a generous helping of fresh coriander, on a bed of rice or even quinoa.