Recipe: Organic butternut and Mozambican cashew curry

Ingredients

1 large onion, finely chopped
Oil, for frying
1½ tbsp crushed garlic
15ml (1 tbsp) cumin powder
2,5ml (½ tsp) cinnamon powder
15ml (1 tbsp) turmeric
3cm organic ginger, peeled and finely chopped
1,3kg organic butternut, cubed
1 block smoked tofu, cut into 2cm cubes
1 x 400ml tin coconut milk
700ml vegetable stock
250g roasted giant cashew nuts
A handful of fresh coriander

Method

1. Fry the onion in a little oil in a large pot on medium heat. Add the garlic and spices and stir for 1 minute to release all the flavours.

2. Add the butternut, tofu, coconut milk and vegetable stock. Simmer, uncovered, stirring occasionally until the butternut is soft, about 30 minutes.

3. Top with cashew nuts and fresh chopped coriander.

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