1kg butternut squash, peeled
3 tbsp groundnut oil
1 onion, sliced
2 cloves garlic, crushed
1 tsp coriander seeds
1 tsp cumin seeds
2 tbsp chopped fresh coriander
150ml coconut milk
100g salted cashew nuts
freshly grated lime rind
Slice the squash into small, bite-sized cubes, using a sharp knife.
Heat the groundnut oil in a large, preheated wok.
Add the butternut squash, the onion and the garlic to the wok and stir-fry for 5 minutes.
Stir in the coriander seeds, cumin seeds and fresh chopped coriander, and stir-fry for 1 minute.
Add the coconut milk and water to the wok and bring to the boil. Cover the wok and leave to simmer for 10-15 minutes, or until the squash is tender.
Add the cashew nuts and stir to combine thoroughly.
Transfer to warmed serving dishes and garnish with the lime rind, the coriander and the lime slices.
I'm always interested to find new ways to use vegetables. You get stuck in a rut so easily - and I have always done the same things with butternut squash so this was a delight. We had rice with it and it was really filling and damned tasty! Even if I did forget the coriander!