Who says you can’t have it all when you go vegan? This butternut and cashew nut curry is perfect if you’re looking to start the plant-based life.
SERVES 4 // COOKING TIME 35 min
1 tbsp vegetable oil
1 onion, peeled and chopped
2 garlic cloves , peeled and crushed
1 tbsp peeled and grated ginger
½ red chilli, seeded and finely chopped
1 tsp ground turmeric
1 tsp garam masala
½ tsp ground coriander
½ tsp ground cumin
¼ tsp ground cinnamon
400 ml vegetable stock
400 ml tin coconut milk
400 g peeled and diced butternut
100 g raw cashews
1 tbsp lime juice
Salt and black pepper
1. Heat oil in a large, deep pan. Add the onion, garlic, ginger and chilli, and fry for 3–5 minutes, until the onion is soft.
2. Add the spices and fry for another 3 minutes, until fragrant.
3. Add the veg stock, coconut milk, butternut and cashews, and bring to the boil. Lower the heat to a simmer and cook for 20–30 minutes.
4. Season with lime juice, salt and pepper.
Recipe, styling & photograph: Anett Velsberg
So what’s next on the menu for plant-based dining? Our shiitake mushroom pho!