Vegan Korma

We’ve used butternut squash and soaked cashew nuts to create a creamy sauce without the dairy.

Hands-on time 30min. Cooking time about 1hr 10min. Serves 4

150g (5oz) cashews, plus extra to serve 700g (1½lb) peeled and diced butternut squash 1tbsp vegetable oil 1 onion, finely chopped 2 garlic cloves, crushed 5cm (2in) piece fresh root ginger, peeled and finely chopped 1tsp mild chilli powder 2tsp ground coriander 4tsp garam masala 1tbsp black onion seeds 1 medium cauliflower, cut into small florets 200g (7oz) fine green beans, trimmed 280g pack Quorn vegan pieces 100ml (3½fl oz) oat cream 2tbsp mango chutney, plus extra to serve, we used Geeta’s

1 Cover the cashews with cold water and leave to soak while you cook the butternut squash. Bring a pan of salted water to the boil and cook the squash for 15min, or until tender. Drain well and leave to steam dry for a couple of min. Whizz in a blender with the drained cashews and plenty of seasoning until smooth.

2 Heat the oil in a large pan over medium heat and cook the onion for 10min until softened. Add the garlic, ginger, spices and onion seeds and cook for a further 2min. Add the cauliflower and 100ml (3½fl oz) water, cover with a lid and cook for 5min.

3 Next, stir in the squash sauce, 1 litre (1¾ pint) water and ½tbsp fine salt. Bring to the boil and simmer for 25min, adding the beans and Quorn for the final 10min. Stir in the oat cream and mango chutney and check the seasoning. Sprinkle over extra cashews and serve with brown rice and more mango chutney, if you like.

PER SERVING (without rice) 506cals, 24g protein, 26g fat (5g saturates), 36g carbs (20g total sugars), 16g fibre