100gapricotschopped in halves (unsulphered if possible)
1pinchof chilli flakes
1/2thumb sizepiece of fresh ginger finely chopped
1 1/2400gcans coconut milk
850gbutternut squashyou can also use sweet potato roughly chopped into chunks (850g is the peeled and chopped weight)
100gof 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!