Squash and cashew curry

Method

1. Peel the squash, scoop out the seeds and cut the flesh into 2 cm cubes. Chop the onion finely, crush the garlic and grate the ginger.
2. Rinse the rice in a sieve, then put it in a small pan with a lid. Add 300 ml of cold water and a pinch of salt and bring to the boil. Cover and cook on the lowest heat for 12 minutes, then switch off and leave the lid on.
3. Toast the cashews in a large dry pan over a medium heat for 3 to 4 minutes, shaking the pan often, until golden. Tip them onto a plate and roughly chop half of them.
4. Pour the olive oil into the same pan and cook the onion with a pinch of salt for 8 minutes until soft. Stir in the garlic, ginger and curry powder for 1 minute.
5. Add the squash, coconut milk and 100 ml of water. Bring up to a simmer, cover, and cook for 18 to 20 minutes, until the squash is tender but still holding its shape.
6. Stir in the chopped cashews, then the spinach a handful at a time until it wilts, about 2 minutes. Squeeze in the juice of the half lime and taste and season.
7. Fluff the rice with a fork, serve the curry over it and scatter over the whole toasted cashews.

Tip Buy squash that is already peeled and cubed if you are short on time. Toast the cashews until they are properly golden, as the colour is the flavour.

Photo made with AI.

From Nosha · nosha.app