Vegetable & Cashew Red Curry

Name: Vegetable & Cashew Red Curry
Prep time: 20 min
Total time: 20 min
Yield: Serves 4
Cuisine: Thai
Ingredients: 250 g/9 oz butternut squash, peeled, deseeded and diced; 250 g/9 oz cauliflower, cut into small florets; 2 tbsp pumpkin seeds, toasted, to serve (optional); coriander leaves, to serve (optional); 1 red chilli, deseeded and thinly sliced, to serve; salt and freshly ground black pepper; salt and freshly ground black pepper; juice of ½ lime, plus extra to taste; 2 kaffir lime leaves; 100 g/3½ oz/⅔ cup unsalted cashew nuts; 100 g/3½ oz mangetout, trimmed; 400 ml/14 fl oz/generous 1½ cups coconut milk; 3 tbsp Thai red curry paste; 200 g/7 oz aubergine, cut into chunks; 4 garlic cloves, finely chopped; 1 red onion, finely chopped; 3 tbsp groundnut oil or sunflower oil, plus extra if needed; 3 tbsp groundnut oil or sunflower oil, plus extra if needed; warm naan breads, to serve

Preparation info

Serves
4

Difficulty
Medium
Ready in
20 min

Appears in

I Love My Slow Cooker

By Beverly LeBlanc

Published 2012

About

Ingredients

250 g/9 oz butternut squash, peeled, deseeded and diced
250 g/9

Asia
Thailand
Main course
South East Asia
Vegan

Method

Put the squash and cauliflower in the slow cooker.

Heat 1 tablespoon of the oil in a large frying pan over a high heat. Reduce the heat to medium, add the red onion and fry, stirring, for 2 minutes. Add the garlic and fry for a further 1–3 minutes until the onion is softened. Use a slotted s