Butternut Squash Curry with Cucumber Relish | Longevity Recipe | Super Veggie

Ingredients

• 1 (2.5-lb) butternut squash, peeled and cubed
• 2 tbsp avocado oil
• 1 tsp turmeric
• 1/2 tsp cayenne
• 1/2 tsp ground coriander
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 (13.5-oz) can full-fat unsweetened coconut milk, chilled
• 1/2 cup vegetable stock
• 1 cup cannellini beans, drained and rinsed
• 5 tbsp Thai yellow curry paste
• 1 tsp maple syrup (optional)
• 2 tsp gluten-free tamari
• 1 large carrot, thinly sliced
• 1 cup snap peas, ends trimmed
• 3/4 cup frozen peas
• 3 mini cucumbers, shaved into ribbons
• 5 scallions, thinly sliced
• 1/2 cup fresh cilantro leaves
• 2 tbsp rice wine vinegar
• Brown rice or quinoa (optional)
• 1/2 cup roughly chopped toasted cashews
• 1 lime, cut into wedges