The perfect winter indulgence – organic butternut and Mozambican cashew curry. We cannot get enough of the flavour combinations and smells of this heartwarming dish!
Organic butternut and Mozambican cashew curry
Ingredients
- 1 large onion, finely chopped
- oil, for frying
- 1½ tbsp crushed garlic
- 15ml (1 tbsp) cumin powder
- 2,5ml (½ tsp) cinnamon powder
- 15ml (1 tbsp) turmeric
- 3cm organic ginger, peeled and finely chopped
- 1,3kg organic butternut, cubed
- 1 block smoked tofu, cut into 2cm cubes
- 1 x 400ml tin coconut milk
- 700ml vegetable stock
- 250g roasted giant cashew nuts
- a handful of fresh coriander
Instructions
1
Fry the onion in a little oil in a large pot on medium heat. Add the garlic and spices and stir for 1 minute to release all the flavours.
2
Add the butternut, tofu, coconut milk and vegetable stock. Simmer, uncovered, stirring occasionally until the butternut is soft, about 30 minutes.
3
Top with cashew nuts and fresh chopped coriander.
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