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Creamy, cashew, chickpeas and squash curry

Serves 4 as a main


240 g | 8 oz cooked chickpeas
240 g | 8 oz squash
1 medium onion
60 g | 2 oz raw cashews
½ red pepper
2 large tomatoes
1 teaspoon finely grated ginger
1 teaspoon finely grated garlic
2 teaspoons Malekhu masala
1 dried red chilli
60 ml | ¼ cup rapeseed or cooking oil
1½ teaspoons of salt
½ lemon for juice (optional)
6-7 sprigs coriander, including the stalks
400 ml water


  • Preheat your oven to 120ºC, 110ºC fan | 250ºF | gas ½ | Slow aga
  • De-seed and peel the butternut squash, cut it into large bite-sized pieces
  • Roughly chop the tomatoes
  • Peel and thinly slice the onion from root to tip
  • De-seed and chop the pepper roughly into 1inch pieces
  • Roughly chop the coriander
  • Break the chilli into 2-3 pieces
  • Place the cashews on a baking tray and bake until they are golden brown.  Allow the cashews to cool before grinding them to a powder in a coffee mill. Set aside for later. Grind the tomatoes to a puree in the same grinder, no need to wash it in-between.


Heat the oil in a wok or heavy bottomed pan until it’s shimmering but not smoking. Add the chilli and onion, stirring until the onion starts to brown. Add the butternut squash, pepper, ginger, garlic, salt and masala.  Cook, stirring until everything is well coated in the oil and the spices are starting to stick to the base of the pan, add half the water.  Continue to cook, checking to make sure the curry isn’t sticking, add more water if needed until the butternut squash is soft but still a little al dente. Add  the chickpeas and cook until the water had evaporated.  Add the ground tomatoes and cook until they have reduced by ⅔.  Add more of the water to make a little gravy and add the ground cashews, which will thicken the sauce as they cook. Add more water as needed for the sauce to be your preferred thickness.  Check for salt and serve sprinkled with the coriander.

Ideal types of squash for this curry are butternut and any of the winter squashes

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