Cashew Nut and Black Pepper Curry | Recipes from The Cooking Plumber

Ingredients

• 3 tbsp nut oil
• 30g fresh coriander (or 3g dried)
• 1/8 tsp green cardamom seeds
• 1 red chilli deseeded
• 40g fresh ginger roughly chopped
• 20g garlic (about 6 cloves) peeled
• 1 tsp coarse black pepper
• ½ tsp sea salt (optional – it may already be in your chilli paste)
• 2 heaped tbsp (40g) tomato puree
• 1 tbsp sugar or honey (again, check they may already be in your paste)
• 1 tbsp lemon juice
• 50g cashew nuts
• 150g onion (1 medium-sized) roughly chopped
• 250g butternut squash cut into 2cm chunks
• 75g carrots cut into 1cm pieces
• 250ml vegetable stock
• 50g frozen sweetcorn