Serves: 2 Prep Time: 40 mins Cook Time: 20 mins
Raw cashew nuts a handful
1 tsp Olive oil
1/2 red onion
1 long red pepper
deseeded and sliced
2 fat cloves of garlic
peeled and finely chopped
1 tin chopped plum tomatoes
1 heaped tsp tomato puree
240g drained weight (1 tin) chick peas drained and rinsed
300g butternut squash (peeled and cut into medium cubes)
Sea salt to taste
1tsp coriander powder
1/2tsp cayenne pepper
½ turmeric powder
Coriander leaves for sprinkling
Blender or Vitamix
Take 6 nuts out then put the rest of the cashew nuts into a bowl and add boiling water, just enough to cover the nuts.
Set aside and leave for about 20 mins
Heat the saucepan medium heat add the oil, chopped onion, red pepper and garlic cook gently for 5 minutes until soft.
Add the coriander powder, cumin, chilli, turmeric and paprika and let them cook for 2 mins mixing into the onion mixture.
Add the butternut squash cubes with a dash of water and cover the pan for 5 mins.
Stir in the tomatoes and tomato puree, cook for 5 mins then pour in the chickpeas adding a little water if needed.
Cook until the butter nut squash is fully cooked with the pan off. It should be a medium thick consistency.
Whilst that is cooking drain the water from the cashew nuts (keeping the water) blend the cashews to a paste then add some of the cashew water pulse blend to make a cream like consistency.
Crush or chop the 6 cashew nuts
Spoon the chickpeas into a warmed serving bowl, drizzle of the cashew cream, sprinkle the coriander leaves and crushed cashews.
Now sit back and enjoy your plant-based winter wonder!
This is great for cooking ahead or cooking more than you need to save and freeze!