Roastedsquashcurrywithcashewsauce

CURRY dishes can be the healthiest and most comforting dishes to make. Ginger, garlic and onion, the typical base ingredients for a curry, are a powerful trio that have all been shown to have anti-inflammatory properties and may have a role in improving the resilience of our immune system. The wealth of spices used in curries gives them so much flavour and this is one of the quickest dishes to make. Serve with wholemeal chapatis, brown rice or simply on its own.

l 500g unpeeled acorn or butternut squash, cut into 3cm-thick wedges, seeds removed l 150g unsalted cashews l Sea salt and freshly ground black pepper l 1 tbsp coconut oil l ½ large white onion, diced l 4 garlic cloves, grated l 15g root ginger, peeled and grated l 2 tsp garam masala l 1 green chilli, halved and deseeded l 250g baby tomatoes diced, or 400g tin chopped tomatoes l 2 tsp tomato puree l 50g spinach, finely chopped l 10g fresh coriander leaves, finely chopped, to serve FOR THE CASHEW SAUCE l 2 tsp smooth cashew butter l 1 tsp ground cumin l Juice of ½ lemon l 50ml hot water FOR THE MASALA MARINADE l 2 tbsp coconut oil, melted l 1 tsp garam masala l 1 tsp maple syrup l 1 tsp ground turmeric PREHEAT the oven to 200c/180c fan/ gas 6. Mix the marinade ingredients together in a small bowl. Spread the squash pieces over a baking tray with the cashews and coat with the masala marinade and sprinkle with salt and pepper. Bake for 20-25 minutes, stirring occasionally so the cashews don’t bum, until the squash is cooked through and the cashews are lightly browned. Meanwhile, heat the coconut oil in a large frying pan over a low-medium heat. Add the onion, garlic and ginger and cook for 2 minutes, then add the garam masala, green chilli, tomatoes and tomato puree. Season with salt and pepper and cook for 6-8 minutes, allowing the tomatoes to break down. Add the roasted squash, cashews and spinach to the mixture and stir for 2-3 minutes to coat them in the sauce. Whisk the cashew sauce ingredients in a bowl to make a light creamy sauce. Dress the curry with the sauce and finish by scattering over the chopped coriander.