This is a wonderfully simple curry to both prepare and make and yet is really satisfying. This version is vegan, although cream could be added if preferred to make it even richer. If you prefer a thicker sauce, I would suggest adding a tablespoon of cornflour to a small cupful of the sauce, mixing thoroughly, then adding back and stirring well.
4 tbs vegetable oil
1 large onion, finely chopped
4 garlic cloves, crushed
1 medium red chilli, finely chopped
1 tsp paprika
1 tsp turmeric
1 tsp ground ginger
1 large butternut squash, peeled, deseeded and cut into 2cm cubes
1 red and 1 yellow pepper, cut into pieces
80g raw cashew nuts
200g frozen peas
1 x 400g can chickpeas, drained
1 x 400g can of coconut milk
800ml good quality vegetable stock from bouillon
Small bunch of fresh coriander
Salt and pepper to taste
1. Add the oil to a large saucepan then gently fry the onion until soft. Add the garlic and continue to cook for another 2 minutes before adding the ground spices and the chilli. Cook gently for a further 2 minutes.
2. Add the butternut squash, peppers, chickpeas, cashew nuts, coconut milk and stock, bring to the boil and simmer for 20 minutes stirring occasionally.
3. Add the peas and the chopped coriander and season. Simmer gently for 2 more minutes then serve with rice or naan.