Butternut squash curry with Basmati rice

Butternut squash curry with Basmati rice

Ingredients:

3 TBSP groundnut oil
1 butternut squash, diced
1 onion, chopped
1 – 2 garlic cloves
200 ml coconut milk
100 ml water
100g cashew nuts
1 TBSP cumin seeds
1 TSP coriander seeds (can be replaced by ground coriander)
2 TBSP fresh coriander, chopped (or 1 TBSP dried coriander leaves)
Basmati rice

- Fry the onion & squash in the oil for 5 min.

- Add the garlic and cook for another min.

- Add the spices and cook for another min.

- Add the coconut milk and water, mix well, bring to the boil and then simmer for 10-15 minutes until the squash is cooked.

- Add the nuts at the last minute (or they will lose their crunchiness)

Serve with Basmati rice.