Slow Cooked Squash & Cashew Nut Curry
Imagine coming home from a long day at work to the smell of an amazing slow cooked, clean eating, butternut squash curry. The aroma of coconut, chilli, spices and butternut squash are truly heart-warming and are perfect winter fare. Delicious served on its own, with cauliflower rice or brown rice.
This curry can be pre-prepared and frozen for busy mornings when you need to get ahead quickly. Simply take your frozen bag out of the freezer the night before, ready to tip into your slow cooker in the morning. The coconut milk and spices are not frozen but take just a few minutes to add to the pre-prepared vegetables.
- Peel the squash, discard the seeds and cut the flesh into dice. Add the squash to the slow cooker, or into a large freezer bag if you are pre-preparing your curry.
- Add the onion, cashews, ginger root, chilli and crushed garlic to your slow cooker (or freezer bag). Give the veg a good stir to mix. Freeze the bag or continue to step 3 for immediate cooking.
- Measure your spices into a large bowl. Add the coconut milk and whisk with a balloon whisk or a fork until the spices and milk are well combined and a little frothy.
- Pour the sauce over the vegetables in the slow cooker. Give the whole curry a good stir then cover with the lid and cook on low for 8-9 hours.
- When ready, add your fresh lime juice, stir well and serve garnished with extra fresh chilli.
If you don’t have a slow cooker, follow the recipe as stated but put your ingredients into a casserole dish with a tight fitting lid, and cook in the oven for 8 hours at 100°C. Check the curry every few hours to make sure it has enough liquid in it.