We've given the ever-popular takeaway favourite a plant-based twist, replacing the dairy with a creamy base of soaked cashew nuts, butternut squash and oat cream. A medley of aromatic spices – including garam masala, coriander, onion seeds and ginger – combine with cauliflower, green beans and Quorn pieces to create a satisfying Friday night supper.
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Yields:
4 serving(s)
Prep Time:
30 mins
Cook Time:
1 hr 15 mins
Total Time:
1 hr 45 mins
Cal/Serv:
506
Ingredients
150g
Cashew nuts, plus extra to serve
700g
Peeled and diced butternut squash
1Tbsp.
Vegetable oil
1
Onion, finely chopped
2
Garlic cloves, crushed
5Tbsp.
Piece fresh root ginger, peeled and finely chopped
1tsp.
Mild chilli powder
2tsp.
Ground coriander
4tsp.
Garam Masala
1tsp.
Black onion seeds
1
Medium cauliflower, cut into small florets
200g
Fine green beans, trimmed
280g
Quorn vegan pieces
100ml
Oat cream
2Tbsp.
Mango chutney, we used Geeta's
Directions
Step 1 Cover the cashews with cold water and leave to soak while you cook the butternut squash. Bring a pan of salted water to the boil and cook the squash for 15min, or until tender. Drain well and leave to steam dry for a couple of minutes. Whizz in a blender with the drained cashews and plenty of seasoning until smooth.
Step 2Heat the oil in a large pan over medium heat and cook the onion for 10min until softened. Add the garlic, ginger, spices and onion seeds and cook for a further 2min. Add the cauliflower and 100ml water, cover with a lid and cook for 5min.
Step 3Next stir in the squash sauce, 1 litre water and 1/2tbsp fine salt. Bring to the boil and simmer for 25min, adding the beans and Quorn for the final 10min. Stir in the oat cream and mango chutney and check the seasoning. Sprinkle with extra cashews and serve with brown rice, if you like.
Freeze ahead
Complete recipe but don’t garnish with cashews. Cool, transfer to a freezer-safe container or bag and freeze for up to 3 months. To serve, defrost in fridge and reheat in a pan until piping hot, thinning with a little almond milk or oat cream if needed. Complete recipe.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
