Cashew & Dried Apricot Curry

This creamy Coconut, Squash & Cashew Curry is packed with the fragrant flavours of Sri Lanka. Bursting with sweet, dried apricots, rich coconut and creamy cashews, this vibrant meal is a balance of sweet, savoury and slightly fruity.

Created by:
40 mins
Intermediate
6 SERVERS

Nutrition per serving

Energy

326.6 kcal

Fat

23.8 g

Saturates

18.5 g

Carbs

20.6 g

Sugars

11.4 g

Fiber

4.6 g

Protein

5.5 g

Salt

1.5 g

Nutrition per serving

Energy

326.6 kcal

Fat

23.8 g

Saturates

18.5 g

Carbs

20.6 g

Sugars

11.4 g

Fiber

4.6 g

Protein

5.5 g

Salt

1.5 g
0%

PREP TIME

10 min

0%

COOK TIME

30 min

0%

TOTAL TIME

40 mins

Ingredients

To top:

Method

  1. 1. In a large saucepan, add the oil and onion. Cook on a medium heat until soft and starting to turn golden.

    2. Next, add the garlic and ginger, fry for 2 minutes, followed by the red curry paste. Fry for another 2 minutes.

    3. Then, add the apricots and chilli flakes and stir.

    4. Then, add the butternut squash and stir to coat.

    5. Add the tinned tomatoes, coconut milk, cashews and vegetable stock. Turn the heat up and bring to the boil.

    6. Reduce the heat to a simmer, cook for 20 – 25 minutes until the butternut squash is soft.

    7. Finally, add the tamari and lime, then remove from the heat. Garnish with chopped fresh coriander and desiccated coconut.

    8. Serve with rice or your favourite grain.

Tips

To minimise food waste store nuts/seeds out of direct light and heat and always in an airtight container.
Curry pastes are ideal for speedy meals where you need maximum flavour in minimal time, they’re a great flavour hack! We love red and green curry pastes, shop bought or homemade. They keep in the fridge for up to a month, or can be frozen – simply spoon into ice cube trays and freeze until needed.

Ingredients

To top:

Method

  1. 1. In a large saucepan, add the oil and onion. Cook on a medium heat until soft and starting to turn golden.

    2. Next, add the garlic and ginger, fry for 2 minutes, followed by the red curry paste. Fry for another 2 minutes.

    3. Then, add the apricots and chilli flakes and stir.

    4. Then, add the butternut squash and stir to coat.

    5. Add the tinned tomatoes, coconut milk, cashews and vegetable stock. Turn the heat up and bring to the boil.

    6. Reduce the heat to a simmer, cook for 20 – 25 minutes until the butternut squash is soft.

    7. Finally, add the tamari and lime, then remove from the heat. Garnish with chopped fresh coriander and desiccated coconut.

    8. Serve with rice or your favourite grain.