Butternut Squash Korma | Oregonian Recipes

Ingredients

• 1/2 cup chopped raw unsalted cashews, plus 1/2 cup more for garnish
• 2 cups water
• 3 tablespoons plus 1 teaspoon vegetable oil
• 2 cups diced (1/2-inch pieces) onion
• 2 teaspoons minced peeled fresh ginger
• 1 teaspoon minced or grated garlic
• 2 teaspoons Madras curry powder
• Pinch of ground cayenne pepper or crushed red pepper flakes, or to taste
• 1 tablespoon tomato paste
• 1 large butternut squash (about 2 pounds), peeled, seeded, and cut into 1/2-inch pieces (about 8 cups)
• 1 teaspoon thinly sliced jalapeno or other hot green chile pepper (optional)
• 1 cup plain whole-milk Greek-style yogurt
• 1 cup thawed frozen green peas
• Salt and freshly ground black pepper, to taste