Vegetable and cashew curry

Serves 6

Ready in 1 hour

1 cup natural yoghurt, runny

2 tsp cumin seeds

1 tsp ground turmeric

1 Tbsp grated ginger

1 green chilli, deseeded and

finely chopped

3 Tbsp butter

4 cloves garlic, finely chopped

2 large onions, diced

1 tsp fennel seeds

5 whole cardamom pods

2 tsp tomato paste

500g pumpkin, peeled and cut into

4cm chunks

2 Tbsp cornflour or chickpea flour 4 tomatoes, diced

1 cup peas, fresh or frozen

2 400g cans chickpeas, rinsed and

drained

11⁄2 cups water

2 tsp each salt and finely ground

black pepper

1 cup raw cashews, coarsely chopped

1⁄2 cup torn coriander leaves, to garnish

Method

Place yoghurt in a bowl with cumin seeds, turmeric, ginger and chilli. Mix to combine and set aside.

In a large frying pan, heat butter and fry garlic until just golden. Add onions, fennel seeds and cardamom pods and cook over medium heat until onions are lightly golden. Add tomato paste and pumpkin and stir over heat for 23 minutes.

Mix cornflour or chickpea flour with cup water then stir into yoghurt mixture. Add this to pumpkin mixture, stirring to incorporate, and then cook gently without stirring until most of the liquid has been absorbed (810 minutes). Add tomatoes, peas, chickpeas, water, salt, pepper and cashews.

Simmer for 2025 minutes, stirring now and again until vegetables are tender and mixture is lightly thickened. Garnish with coriander leaves.