We’ve made this creamy tomato-based curry vegan by roasting spiced butternut squash for a hearty filling, and blended cashews in place of cream and butter. For best results, you will need a high-speed blender to break down the cashews, but you can use a food processor for a slightly more textured finish.
.5cm piece fresh root ginger, peeled and finely grated
2tsp.
ground fenugreek
400g
tin chopped tomatoes
250ml
vegan vegetable stock
125g
cashews
75g
vegan spread
To garnish, optional
Cashews, chopped
Small handful coriander, roughly chopped
1 red chilli, deseeded and finely sliced
Directions
Step 1Preheat oven to 200°C (180°C fan) mark 6. Halve and deseed the squash (no need to peel) and cut into 3cm (11/4in) pieces. Toss in a large roasting tin with 2tbsp oil, 1tsp garam masala, the chilli powder (to taste) and some seasoning. Roast for 30-35min, until the squash is golden and tender.
Step 2Meanwhile make the sauce. In a large pan, heat remaining oil over medium heat and fry onion for 8-10min, until tender. Stir in the garlic, ginger, ground fenugreek and remaining garam masala and fry for 1min. Add the tomatoes, stock and cashews and simmer for 10-12min, until cashews have softened.
Step 3Transfer sauce to a high-speed blender, add the vegan spread and whizz until smooth. Return to the pan, check the seasoning, and carefully stir in the roasted squash. Reheat over medium hob heat for 5min until piping hot. Garnish with cashews, coriander and chilli, if using, and serve.
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