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.
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!
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
- 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
Pre heat the oven to 200C
Add the olive oil, crushed garlic and salt and pepper to a large pan and place on a medium heat
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
Now add the tinned tomatoes, coconut milk and butternut squash. Giving it a gentle stir
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
Set the timer for 45 minutes. Making sure to stir every 15-20 minutes.
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.
Just give it 10 minutes to cool down outside the oven and it’s ready to serve
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!
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!