We've given the ever-popular takeaway favourite a plant-based twist, replacing the dairy with a creamy base of soaked cashew nuts, butternut squash and oat cream. A medley of aromatic spices – including garam masala, coriander, onion seeds and ginger – combine with cauliflower, green beans and Quorn pieces to create a satisfying Friday night supper.
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Yields:
4 serving(s)
Prep Time:
30 mins
Cook Time:
1 hr 15 mins
Total Time:
1 hr 45 mins
Cal/Serv:
506
Ingredients
150 g Cashew nuts, plus extra to serve
700 g Peeled and diced butternut squash
1 Tbsp. Vegetable oil
1 Onion, finely chopped
2 Garlic cloves, crushed
5 Tbsp. Piece fresh root ginger, peeled and finely chopped
1 tsp. Mild chilli powder
2 tsp. Ground coriander
4 tsp. Garam Masala
1 tsp. Black onion seeds
1 Medium cauliflower, cut into small florets
200 g Fine green beans, trimmed
280 g Quorn vegan pieces
100 ml Oat cream
2 Tbsp. Mango chutney, we used Geeta's
Directions
Step 1 Cover the cashews with cold water and leave to soak while you cook the butternut squash. Bring a pan of salted water to the boil and cook the squash for 15min, or until tender. Drain well and leave to steam dry for a couple of minutes. Whizz in a blender with the drained cashews and plenty of seasoning until smooth.
Step 2Heat the oil in a large pan over medium heat and cook the onion for 10min until softened. Add the garlic, ginger, spices and onion seeds and cook for a further 2min. Add the cauliflower and 100ml water, cover with a lid and cook for 5min.
Step 3Next stir in the squash sauce, 1 litre water and 1/2tbsp fine salt. Bring to the boil and simmer for 25min, adding the beans and Quorn for the final 10min. Stir in the oat cream and mango chutney and check the seasoning. Sprinkle with extra cashews and serve with brown rice, if you like.
Freeze ahead
Complete recipe but don’t garnish with cashews. Cool, transfer to a freezer-safe container or bag and freeze for up to 3 months. To serve, defrost in fridge and reheat in a pan until piping hot, thinning with a little almond milk or oat cream if needed. Complete recipe.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
