MFM: Butternut and Cashew Curry

I decided to give this recipe a try tonight as I couldn’t face anything cold.  I really wanted something warm and filling.  As usual I did my own thing, but the original recipe is here.

I couldn’t find any proper red curry paste the recipe asks for so I used medium curry and left out the fish sauce.  It meant that the flavours of the cinnamon and cumin blended really nicely.  Yum.

  • 600 chopped butternut (medium-large butternut)
  • 1 chopped onion
  • oil for frying
  • 1/4 teaspoon salt
  • 2 teaspoons curry powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cloves
  • 1 tin lite coconut milk
  • 1/3 cup water
  • 1 pack baby spinach (I used a 90g pack and it was enough for me)
  • 1/2 cup chopped roasted and salted cashews

Heat a little oil and fry the chopped butternut, cumin and salt for about 6 minutes or until brown in a large pan and tip into a plate.  Use the same pan, heat a little more oil and fry the onion for about 2 minutes.  Add 1/2 cup of the coconut milk and boil for another 2 minutes.  Add the curry powder or paste and boil for a further 2 minutes.

Then add the butternut, water, remainder of the coconut milk, cinnamon and cloves and boil for another 8 – 10 minutes until the butternut is cooked but firm.  Lastly add the baby spinach and cashews, stir in and boil for another minute until the spinach is wilted.

I had it with brown basmati and am taking it with to work tomorrow.  I suspect I’ll have to beat people off with a stick!

If you make it please let me know what you thought?

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