CREAMY CASHEW CURRY

ORANGE and red vegetables are rich in beta carotene, which plays a vital role in supporting the immune system and may prevent certain types of cancer.

Serves 4 Prep 15 mins Cook 40 mins PER SERVING 455 cals PROTEIN 9g CARBS 25.5g FAT 33g FIBRE 9g

1 tbsp olive, coconut or rapeseed oil 1 large onion, peeled and roughly chopped 100g plain cashews 2 large garlic cloves, peeled and finely chopped 3 tbsp medium Indian curry paste 300g butternut squash, peeled and cut into 2.5cm chunks 3 medium carrots, well washed, trimmed and cut into 2.5cm chunks 1 x 400ml can full-fat coconut milk 2 peppers, any colour, deseeded and sliced ½-1 tsp crushed dried chilli flakes if you like a little more heat — add in the last 5 minutes of cooking time Salt and freshly ground pepper Small handful coriander leaves, roughly chopped to serve (optional) HEAT the oil in a large wide-based saucepan, add the onion and nuts and fry over a medium heat for 5 minutes, or until the onion is softened, stirring regularly. Add the garlic and curry paste and cook for 1 minute, stirring constantly. Add the squash and carrots, pour over the coconut milk and refill the can with water. Pour this water into the pan and stir well. Cover with a lid, bring to a gentle simmer and cook for about 25 minutes, or until the vegetables are almost tender, stirring occasionally. Add the peppers, return to a simmer and cook, uncovered, for a further 5 minutes — adding chilli flakes, if desired — stirring once or twice. Season with salt and ground black pepper and scatter with fresh coriander, if using, to serve.