Cashew and Coconut Curry | Indian-inspired Vegan Recipe

Ingredients

• 120g cashew nuts, plus a few to garnish
• ½ large butternut squash, cut into 2.5cm chunks
• 3 tbsp veg oil, plus extra for roasting the squash
• 1 tsp cumin seeds
• 2 cloves
• 3 cardamom pods, crushed
• 2 bay leaves
• 1 medium white onion, sliced into half-moons
• 4 large garlic cloves, crushed
• A thumb-sized piece of ginger, grated
• 1 green chilli, slit lengthways
• 1 tsp fenugreek seeds
• 1 small head of broccoli, cut into florets
• tsp ground turmeric
• 1 tsp sugar
• 1 x 400ml tin of coconut milk
• 100g green beans, topped and cut in half
• A handful of frozen peas
• 1½ limes, 1 quartered, to garnish
• salt