Pumpkin & Cashew Curry

PumpkinCurry copy
I like to include at least one meat free meal a week on our family menu. This is one of my favourites, so tasty and healthy (and I am a sucker for anything with cashews in it).
A friend gave me this recipe years ago and I used to make on the stove top, but have since converted it for the Thermo. Once you have prepped the ingredients it takes 16 minutes to cook, so you can sit down and put your feet up for 16 minutes (hahaha – as if!) In reality (if you were me) you would fold the washing, feed the pets, unpack the dishwasher and sweep the floor in that 16 minutes… 😉 But I digress.

We like a bit of spice and our kids tolerate some heat in their food fairly well (we have been training them!) but if you prefer a milder taste just use less chilli powder or none at all. The flavours of the other spices will still give the dish a lovely aromatic taste.
Serve with cous cous and a dollop of natural yoghurt. And as an added option you can stir some fresh baby spinach leaves through just before serving. The leaves will wilt with the heat of the dish. Enjoy (and if you have leftovers don’t worry – because the leftovers taste great the next day!)

 

Pumpkin & Cashew Curry
 
Prep Time
Cook Time
Total Time
 
Author:
Recipe type: Meat Free Meals
Serves: 5
Ingredients
  • 1 onion
  • 2 cloves garlic
  • 20 olive oil
  • 1 tsp each of: cumin, ground coriander, turmeric, garam masala and chilli powder
  • 1 400g can tomatoes
  • 400g water (use the empty tomato can to measure it out)
  • 600g pumpkin
  • 100g cashews (raw, unsalted)
Method
  1. Peel and dice the pumpkin into 3-4 cm cubes. Lay out on Varoma tray in a single layer. Use the Varoma dish also if needed. Set aside.
  2. Peel and quarter the onion and peel the garlic. Pace both into the Tmx bowl. Chop speed 7, 5 seconds.
  3. Add oil and spices and saute 100 degrees, 2 minutes, speed 1.
  4. Add tomatoes, water and cashews to the bowl. Lock lid into position and place the Varoma tray on the top.
  5. Cook Varoma temperature, 16 minutes, reverse speed 2. Check that the pumpkin is cooked through (if not extend cooking time by a few minutes).
  6. Tip the pumpkin carefully into a Thermo Server and pour the sauce over. Stir through gently with a spatula (add spinach at this stage if using).
  7. Serve with cous cous and natural yoghurt on top.
Notes
If you prefer a less spicy flavour just use less chilli powder or none at all.
As an added option you can stir some fresh baby spinach leaves through just before serving. The leaves will wilt with the heat of the dish.

 

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