I stumbled across some apricots the other day and fancied making something with them. As I love homemade curries especially at this time of year I thought of trying an apricot version. I decided to use butternut squash as they are so seasonal at the moment along with cashews to add some crunch.
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.
This curry is fairly mild, the sweetness from the apricot perfectly balances out the spices.
It tastes even better the next day, so make enough for tomorrows lunch or dinner!
Prep: 5 mins
Cooking: 1hr 10 mins
- 2 tablespoons olive oil
- 2 large garlic cloves crushed
- 100g apricots, chopped in halves (unsulphered if possible)
- 2 tablespoons tomato puree
- 2 teaspoons turmeric
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon paprika
- pinch of chilli flakes
- 1/2 thumb size piece of fresh ginger finely chopped
- 1 can tomatoes
- 1 1/2 cans coconut milk
- 850g butternut squash (you can also use sweet potato) roughly chopped into chunks (850g is the peeled and chopped weight)
- 100g cashews
- 100g 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
Tip: Serve with quinoa or brown rice.
Creating this curry? Don’t forget to tag me on Instagram @healthylivingjames Facebook @healthylivingjames or Twitter @healthylivingJW so I can see what you create! Want to save it for later then pin it on Pinterest @healthylivingJW