Vegetable and Cashew Nut Curry

Serves 4-6

You don't have to be precise with the root vegetable quantities, we often add more at home. We've also substituted tinned green beans once when there were no fresh to be had. The curry freezes well so we bulk cook.

Ingredients

1 onion, large
1 clove garlic
2 tbsp oil, olive
5 tbsp curry paste (korma)
2 carrots
1/2 butternut squash (or substitute sweet potatoes)
2 potatoes
1 x 300g can coconut milk
1 x 400g can tomatoes, chopped
1 cup green beans or sugar snap peas
1 x 310g can red kidney beans
4 tbsp cashew nuts

Directions

1. Prepare the vegetables: chop the onion, crush the garlic, peel the carrots, potatoes  and butternut squash and cut into chunks.

2. In a large heavy-based pan gently fry the onion and garlic in the olive oil until they are soft and golden. Add curry paste and stir over heat for 1 minute.

3.  Add the carrots, butternut squash, potatoes, coconut milk and tomatoes and bring to the boil, stirring occasionally.

4. Cover and boil slowly for 20-30 minutes until the vegetables are tender. 

5. Meanwhile, wash and trim the green beans/sugarsnap peas and steam or microwave them until they are cooked but still crisp.

6. Drain and rinse the kidney beans.

7. Stir the green beans/sugarsnap peas, kidney beans and nuts into curry and heat through gently.

8. Serve with rice or naan bread.