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Vegan butternut and cashew nut curry

Who says you can’t have it all when you go vegan? This butternut and cashew nut curry is perfect if you’re looking to start the plant-based life.


1 tbsp vegetable oil
1 onion, peeled and chopped
2 garlic cloves , peeled and crushed
1 tbsp peeled and grated ginger
½ red chilli, seeded and finely chopped
1 tsp ground turmeric
1 tsp garam masala
½ tsp ground coriander
½ tsp ground cumin
¼ tsp ground cinnamon
400 ml vegetable stock
400 ml tin coconut milk
400 g peeled and diced butternut
100 g raw cashews
1 tbsp lime juice
Salt and black pepper

1. Heat oil in a large, deep pan. Add the onion, garlic, ginger and chilli, and fry for 3–5 minutes, until the onion is soft.
2. Add the spices and fry for another 3 minutes, until fragrant.
3. Add the veg stock, coconut milk, butternut and cashews, and bring to the boil. Lower the heat to a simmer and cook for 20–30 minutes.
4. Season with lime juice, salt and pepper.

Recipe, styling & photograph: Anett Velsberg

So what’s next on the menu for plant-based dining? Our shiitake mushroom pho!

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