Cashew & Dried Apricot Curry
This creamy Coconut, Squash & Cashew Curry is packed with the fragrant flavours of Sri Lanka. Bursting with sweet, dried apricots, rich coconut and creamy cashews, this vibrant meal is a balance of sweet, savoury and slightly fruity.
- ½ cup (70 g) whole cashews
- 2 tbsp. (26 g) coconut oil
- ¼ cup (38 g) dried apricots
- 2 tbsp. (32 g) red curry paste
- 3 + ½ cups / 1 medium butternut squash, cubed (490 g)
- 1 cup (225 g) tinned chopped tomatoes
- 1 + 2/3 cup (400 ml) full fat coconut drink
- 1 lime / 2 tbsp lime juice (29 ml)
- 1 tbsp. (15 ml) tamari
- 1 cup (250 ml) vegetable stock
- 1 cup / 1 medium onion, diced (160 g)
- 1 tbsp. (15 g) dried chilli flakes
- 2 cloves of garlic, sliced (10 g)
- 2cm fresh root ginger (5 g)
- 1/3 cup (8 g) fresh coriander
- 1 tbsp. (6 g) desiccated coconut
1. In a large saucepan, add the oil and onion. Cook on a medium heat until soft and starting to turn golden.
2. Next, add the garlic and ginger, fry for 2 minutes, followed by the red curry paste. Fry for another 2 minutes.
3. Then, add the apricots and chilli flakes and stir.
4. Then, add the butternut squash and stir to coat.
5. Add the tinned tomatoes, coconut drink, cashews and vegetable stock. Turn the heat up and bring to the boil.
6. Reduce the heat to a simmer, cook for 20 – 25 minutes until the butternut squash is soft.
7. Finally, add the tamari and lime, then remove from the heat. Garnish with chopped fresh coriander and desiccated coconut.
8. Serve with rice or your favourite grain.