Saturday, 21 September 2019
Butternut squash and cashew curry
Where do you get inspiration for new cooking ideas? For me it could be anything: though I don't watch many cooking shows on TV these days (apart from the GBBO, and even that I find rather tedious this year), I buy a lot of cook books, subscribe to Veggie magazine and read weekend food supplements (The Guardian's Feast magazine is my top choice for foodie discoveries).
A week ago, we stopped in Costa in between shopping trips. Eddie had his panino while I ordered a cup of latte and a toasted teacake. Looking for what to browse, while I was having a latte, I spotted a Weekend magazine, which had excellent healthy recipes. That week there was a big selection of Dr Moseley's recipes. I liked the look of a Caribbean Coconut & Vegetable Curry, and even took a photo of the recipe.
I have adapted it, skipping some of the ingredients (none of us are keen on kale. Healthy it might be, but we don't like the taste or the texture), adding some of my own, and changing quantities, but overall it's a recipe inspired by Dr Moseley's healthy-eating diet. I believe the original recipe comes from his book called The Clever Guts Diet.
As I mentioned earlier this month, I received a few products from the Whole Foods Online shop, including a bag of whole cashews. I have posted a recipe for a sweet dish, including cashews - see Cashew Apricot Slice.
Cashews are high in protein and healthy fats which could assist in controlling healthy cholesterol levels. They contain a host of vitamins and minerals, essential for daily bodily function.
Whole cashews from Whole Foods Online are raw, unsalted and unroasted. As such, they are a versatile ingredient on many sweet and savoury recipes. They also make a tasty snack.
Now it's a turn of a savoury recipe. It just happened to be a vegan recipe, but it's an accidentally vegan one. I have cooked vegetarian/vegan curries in the past before, with the chickpeas, but it's the first time I made a curry with black eyed beans.
They make a nice alternative, but if you don't like the taste, they could be swapped for another kind of beans easily.
Butternut squash and cashew curry (serves 4-5)
4tbsp mild olive oil
1/2 big red onion, chopped finely
1 medium carrot
1tsp curry leaves (optional)
1tsp Malay curry powder (or any curry powder you have)
1tsp ground turmeric
a 4-5cm long piece of fresh ginger, grated
1 clove of garlic, chopped
a pack of butternut squash wedges (385g)
1 red sweet pepper
1 tin of coconut milk, reduced fat
1 tin of black eyed beans (400g, drained weight 235g)
70g whole cashews
In a large frying pan heat the olive oil and start frying a finely chopped onion, with the curry leaves and chopped carrot. Add all the spices - the curry powder, turmeric, fresh ginger and chopped garlic. Squeeze in the juice of half a lime. Cook, stirring, for about 3-4 minutes, then add the cubed butternut squash and sliced sweet pepper.
Pour the coconut milk over the squash, add the beans and cashews, lower the heat, cover the pan with the lid, and cook for about 20 minutes, stirring occasionally, and adding some hot water if necessary, if the sauce becomes too thick. The squash should be cooked through.
Serve hot, with rice or without, and a wedge of lime on the side.
Disclosure: As mentioned above, I received a bag of cashews from Whole Foods Online for the purposes of using in a recipe.