Buttercup pumpkin, coriander and cashew curry

This is very hearty and filling, just what you need for a #meatlessmonday dinner (or a #aldesko lunch the day after).

TIP: This is quite a rich dish, but to up the protein component, serve with quinoa as shown here. Add some green veg on the side and you’re good to go. Any leftover curry (and quinoa) can be frozen - make sure it’s reheated fully before serving.

Ingredients

2 Tbsp	Olive oil
2 large	Onions, peeled and diced
4 cloves	Garlic, peeled and sliced
1 pinch	Flaky sea salt
1 bunch	Coriander, finely chopped, separate stalks and leaves (Main)
2 Tbsp	Curry powder (Main)
1 cup	Raw cashew nuts (Main)
700 g	Buttercup pumpkins, peeled and diced (about 1kg unpeeled weight, or ¾ of a buttercup pumpkin) (Main)
1 ½ cups	Vegetable stock, or water
½ cup	Coconut cream
1 serving	Salt and freshly ground black pepper
2 Tbsp	Finely grated ginger

Directions

1. Set a large, heavy pot over medium heat. Add the oil, followed by the onions, garlic and salt. Cook for 10-15 minutes, stirring occasionally, until the onions are soft.
2. Add the ginger and coriander stalks and cook for another five minutes.
3. Add the curry powder and cashew nuts. Cook for a minute or two, then add the pumpkin. Stir well, then add the water.
4. Cover and simmer gently for 10-15 minutes, until the pumpkin is just tender.
5. Add most of the chopped coriander leaves and the coconut cream. Stir gently until the coconut cream has heated through.
6. Remove from the heat and let stand for 5 minutes, season well with salt and freshly ground black pepper and serve. Garnish with the remaining coriander leaves.

See more of Lucy's vegan buttercup recipes

• Roasted buttercup, cannellini and sun-dried tomato hummus
• Roasted buttercup pumpkin with lemon and nori tofu mayonnaise