Butternut Squash Curry

makes 4 servings

For the curry cashew cream:

1 1/2 cups water

1/2 cup cashews

1 tablespoon curry powder

1 teaspoon chilli powder

1 teaspoon salt

1/2 teaspoon turmeric

For the curry:

1 tablespoon light oil (such as canola or vegetable)

1 yellow onion, chopped

4 cloves garlic, minced

2 inch piece fresh ginger, peeled and minced

1 small pumpkin (about 1000g when peeled, seeded, and cut into 1 - 2 inch cubes)

2 cups vegetable broth

Method

For the curry cashew cream:

• Add everything to a blender and blend until smooth and creamy. Set aside.

For the curry:

• Add the oil to large pot over medium-high heat.

• When hot, add the onion, garlic and ginger, then sauté for about 5 minutes until the onion turns translucent and begins to brown.

• Add the pumpkin, vegetable broth and curry cashew cream.

• Cover, bring to a simmer and cook for 8 - 10 minutes until the pumpkin is fork tender.

• Use an immersion blender in the pot to purée about 1/3 of the curry leaving lots of pumpkin chunks.

• Serve with rice or naan and garnish with cilantro and/or roasted cashews.