Vegan spinach and pumpkin curry with cashew nuts

The warm spices, creamy coconut and crunchy cashews make this a filling vegan supper dish. You can use a bag of prepared pumpkin or sweet potato to save time. Serves 4.   Heat 1tbsp oil in a medium saucepan and cook 1 chopped garlic clove, 1 finely chopped onion and 2cm peeled and grated fresh root ginger together for 5 mins until softened and golden. Stir in 1tbsp medium curry paste and cook for a minute, then add a 400g chopped tomatoes, 200g light coconut milk and 350g pumpkin, peeled…

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