We’ve made this creamy tomato-based curry vegan by roasting spiced butternut squash for a hearty filling, and blended cashews in place of cream and butter. For best results, you will need a high-speed blender to break down the cashews, but you can use a food processor for a slightly more textured finish.
2 .5cm piece fresh root ginger, peeled and finely grated
2 tsp. ground fenugreek
400 g tin chopped tomatoes
250 ml vegan vegetable stock
125 g cashews
75 g vegan spread
To garnish, optional
Cashews, chopped
Small handful coriander, roughly chopped
1 red chilli, deseeded and finely sliced
Directions
Step 1Preheat oven to 200°C (180°C fan) mark 6. Halve and deseed the squash (no need to peel) and cut into 3cm (11/4in) pieces. Toss in a large roasting tin with 2tbsp oil, 1tsp garam masala, the chilli powder (to taste) and some seasoning. Roast for 30-35min, until the squash is golden and tender.
Step 2Meanwhile make the sauce. In a large pan, heat remaining oil over medium heat and fry onion for 8-10min, until tender. Stir in the garlic, ginger, ground fenugreek and remaining garam masala and fry for 1min. Add the tomatoes, stock and cashews and simmer for 10-12min, until cashews have softened.
Step 3Transfer sauce to a high-speed blender, add the vegan spread and whizz until smooth. Return to the pan, check the seasoning, and carefully stir in the roasted squash. Reheat over medium hob heat for 5min until piping hot. Garnish with cashews, coriander and chilli, if using, and serve.
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
