Buttercup pumpkin, coriander and cashew curry

SERVES 4 PREPARATION TIME: 10 MINUTES COOKING TIME: 35 MINUTES

This is very hearty and filling, just what you need for a #meatlessmonday dinner (or a #aldesko lunch the day after).

2 Tbsp olive oil

2 large onions, peeled and diced

4 cloves garlic, peeled and sliced

A good pinch of flaky sea salt

2 Tbsp finely chopped fresh ginger Stalks from a bunch of coriander,

finely chopped

2 Tbsp Indian curry powder

1 cup raw cashew nuts

700g buttercup pumpkin, peeled and diced (about 1kg unpeeled weight, or ¾ of a buttercup pumpkin)

1½ cups vegetable stock or water Leaves from a bunch of coriander,

roughly chopped

½ cup coconut cream

Salt and freshly ground black pepper

Set a large, heavy pot over medium heat. Add the oil, followed by the onions, garlic and salt. Cook for 10-15 minutes, stirring occasionally, until the onions are soft. Add the ginger and coriander stalks and cook for another five minutes.

Add the curry powder and cashew nuts. Cook for a minute or two, then add the pumpkin. Stir well, then add the water. Cover and simmer gently for 10-15 minutes, until the pumpkin is just tender. Add most of the chopped coriander leaves and the coconut cream. Stir gently until the coconut cream has heated through. Remove from the heat and let stand for 5 minutes, season well with salt and freshly ground black pepper and serve. Garnish with the remaining coriander leaves.