This curry has a sweet and savory flavor palate. The butternut squash and cashews bring a lot of subtle sweetness where the spices, onion, and garlic make it more savory. I personally loved that but feel free to add more earthly vegetables to bring out even more savory flavors like regular potatoes, green beans, peas. This recipe is just a base for you to experiment and use up what you have so nothing goes to waste.
Add to a blender along with water and a pinch of salt. Blend until smooth. Set aside.
If serving with rice, start that now.
Prepare the onion, butternut squash, and carrots.
Heat a large pot on medium-high and add the oil. Cook the onions, butternut squash, and carrots for about 7 minutes or until soft and starting to brown.
Mince the garlic and add to the pot along with all of the seasonings. Cook for another 2 minutes.
Drain and rinse a can of chickpeas and toss them in the pot along with the diced tomatoes and water. Bring to a boil then cover and reduce to a simmer for 15 minutes.
After 10 minutes, add the cashew cream and simmer for another 10-15 minutes or until the butternut squash is cooked through and soft. Taste and adjust salt if desired. I added a pinch more!
Serve the curry with a side of rice and top it off with fresh parsley and green onion. Enjoy!
Notes
Simply re-heat by add to a pan on medium heat until warmed through. Add a splash of water to thin it out if needed.
Did you make this recipe?Please leave a comment on the blog or share a photo on Instagram!