Butternut and Cashew Curry

Butternut and Cashew Curry

This is Peter’s favourite curry – the one he asks for as his birthday dinner. Here it is for Seth who is looking for yummy veggie meals for those trying to live on a budget in L.A, and all the rest of you who want to try a really yummy, easy vegetarian curry.

Spices

1 chopped onion

1 chopped capsicum

1 teaspoon of seed mustard

1 dessertspoon of curry paste ( more or less to taste)

2 dessertspoons of dark brown sugar, (I hate to use sugar but it really does bring out the lovely sweetness of the pumpkin)

1 dessertspoon of lemon juice

2 heaped dessertspoons of sultanas (preferably sun dried no sodium nitrates which are super bad for you)

1/2 cup of cashews

a few lugs of olive or cocoanut oil

Throw all these into a good sized pot and stir over heat until the aromatic smells combine into deliciousness and start to fill your house and make you all hungry, reduce the heat to the lowest possible setting and leave to sauté whilst you prepare the veggies.

Vegetables

1 large tomato chopped

1 zucchini (courgette) chopped

200 grams of mushrooms sliced

1/2 butternut pumpkin chopped unevenly, (this is so the smaller pieces become mushy saucy bits whilst the larger bits retain their shape)

Add all these to the spices and stir well, still sautéing for a few minutes so the spices coat the vegetables. Its really important to sauté it all to really give the pumpkin its nuttiness. Then pop on the lid and keeping on low simmer for 30 minutes or until the larger pieces of butternut are cooked. It doesn’t matter if the smaller bits get a bit mushy as you want that  – they will become part of the curry sauce.

Before Serving

When the butternut pumpkin is cooked add 270 mls of cocoanut cream and 4 dessertspoons of chopped fresh coriander (more or less to taste – I love coriander so there is never enough for me).

To Serve

Sprinkle chopped roasted cashews on top

Serve with microwaved pappadums and rice

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