Apricot, Butternut Squash & Cashew Curry

Apricot, Butternut Squash & Cashew Curry

I absolutely love homemade curries especially at this time of year. They are so warming and perfect for those cold evenings!

Apricots have that real wintry vibe to them so I decided to try them in a curry. They add such a great sweetness along with butternut squash and finally you get a crunch from the cashews. It’s a match made in heaven!

It’s really simple to make using just one pot and the flavour this packs will really surprise you.

Apricot, Butternut Squash & Cashew Curry

It has been a long time since I have eaten a takeaway curry due to being allergic to cumin but also knowing the amount of rubbish they are packed with. This one will make you never want to buy a takeaway again!

I promise you will gain so much satisfaction from making a homemade curry like this, especially at this time of year.

Best of all it’s cheap to make and family friendly!

If you try this Apricot, Butternut Squash & Cashew Curry let me know!

Leave a comment, rate it and don’t forget to tag me on Instagram @healthylivingjames using #healthylivingjames . I absolutely love seeing and sharing your recreations!

Apricot, Butternut Squash & Cashew Curry

This curry is fairly mild, the sweetness from the apricot perfectly balances out the spices.

P.S It tastes even better the next day, so make enough for tomorrows lunch or dinner!

Apricot, Butternut Squash & Cashew Curry
5 from 1 vote
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Apricot Butternut Squash & Cashew Curry

gluten free, vegan, dairy free, egg free, refined sugar free
Prep Time 5 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 15 minutes
Servings 4 people

Ingredients

  • 2 tbsp olive oil
  • 2 large garlic cloves crushed
  • 100 g apricots chopped in halves (unsulphered if possible)
  • 2 tbsp tomato puree
  • 2 tsp turmeric
  • 1/2 tsp cayenne pepper
  • 1/2 tsp paprika
  • 1 pinch of chilli flakes
  • 1/2 thumb size piece of fresh ginger finely chopped
  • 1 400g can tomatoes
  • 1 1/2 400g cans coconut milk
  • 850 g butternut squash you can also use sweet potato roughly chopped into chunks (850g is the peeled and chopped weight)
  • 100 g cashews
  • 100 g of fresh spinach
  • large pinch of salt & pepper

Method

  1. Pre heat the oven to 200C
  2. Add the olive oil, crushed garlic and salt and pepper to a large pan and place on a medium heat
  3. Once the garlic is sizzling add the chopped apricots, tomato puree, ginger and all the spices. Cook for a couple of minutes making sure to keep stirring
  4. Now add the tinned tomatoes, coconut milk and butternut squash. Giving it a gentle stir
  5. Bring to the boil and the place into the oven at 200C. (I leave the lid off but if you prefer your curry more runny then simply put the lid on whilst in the oven) or simply reduce to a simmer on your stove
  6. Set the timer for 45 minutes. Making sure to stir every 15-20 minutes.
  7. Once the 45 minutes is up, add the spinach and cashew nuts. Stir into the sauce and place back in the over for a further 15 minutes.
  8. Just give it 10 minutes to cool down outside the oven and it’s ready to serve

Tips

Serve with quinoa or brown rice.

You can store it in a sealed container in the fridge for up to 2 days or freeze it down to enjoy another day!

Make sure to follow me on Instagram @healthylivingjames Facebook @healthylivingjames Twitter @healthylivingJW or Pinterest @healthylivingjw for daily allergy free food inspiration. 

On Pinterest? Why not save this photo below or any of your favourite photos to your boards so you can come back and try it at another time!

Apricot, Butternut Squash & Cashew Curry

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13 comments

  1. Hi James, did you use fresh or dried apricots from this curry? Apricots are in season now so I thought of doing this curry with fresh ones and sweet potato in place of the squash.
    Thanks, have a lovely evening x

  2. Hey Nika,

    Thank you for the comment! I actually used dried but fresh apricots will work perfectly! I have also had it with sweet potato instead of butternut squash and its just as good so don’t worry 🙂

    Enjoy it and please let me know what you think!

    James

  3. Thanks for replying so fast! I’m making it tonight for dinner. I’m sure it will be delicious, but I will let you know 😉 Have a great day! Going to download your e-book now … wohoo”! x

  4. Hey Nika,

    Brilliant, I hope you enjoy and please let me know what you thought of it in the comments 🙂

    Thank you for saying you are downloading the eBook, I think you will enjoy the recipes in there!

    James

  5. Hi James, the curry was delicious, everyone loved it! I changed a bit the quantity of the apricots – 200g instead of 100g, since they weren’t super sweet and juicy so I was afraid their taste would get lost. The curry tasted great, but it was very similar to your sweet potato and chickpea curry and the sweet potato dominated over the apricots. I think I would like to redo this recipe using maybe califlower and carrots in place of the sweet potato so to taste more the apricots. What do you think? Any suggestions?
    Have a nice day, x

  6. Hey again!
    I made this last night for my friend and I, we loved it! It was even better today so I had it for lunch and dinner . It does have a similar taste to the sweet potato and chickpea curry but the apricots and cashews made a really nice change!!

    Kimberley

    1. Hey Kimberley,

      Yay, I am so pleased you both enjoyed it! You’re right the apricots and cashews add such a nice change!

      Thank you for the great feedback! What is next on the list to try?

      James

  7. This is definitely one of my faves, love the sweetness from the apricots and the crunch from the cashews. Delicious!

  8. Was looking for an idea for dinner tonight and the timing of this facebook post was perfect. I cooked it stove top method and it was delicious!!

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