Butternut Squash & Cashew Coconut Curry

Boil half a kettle

Heat a large, dry, wide-based pan (preferably non-stick with a matching lid) over a medium heat

Once hot, add your cashew nuts and cook for 2-3 min or until toasted and lightly golden, then transfer to a bowl and set aside, reserve the pan

Tip: Watch them like a hawk to make sure they don't burn!

Peel and chop your red onion[s] into wedges

Trim, then chop your green beans in half

Peel and finely chop (or grate) your garlic

Add your white long grain rice to a pot with a lid with 225ml [300ml] [450ml] cold water and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 12-15 min or until all the water has absorbed and the rice is cooked

Once done, remove from the heat and set aside (lid on) to steam until serving

Return the reserved pan to a medium-high heat with a drizzle of vegetable oil

Once hot, add your butternut squash cubes and onion wedges with a generous pinch of salt and pepper and cook for 4-5 min or until starting to caramelise

Meanwhile, dissolve your vegetable stock mix in 250ml [325ml] [400ml] boiled water

Once starting to caramelise, add the chopped garlic, ginger paste and red Thai curry paste to the pan and cook for a further 1-2 min or until fragrant

Once fragrant add the vegetable stock and cook, covered, for 7-8 min or until starting to soften

Once starting to soften, add the halved green beans, toasted cashew nuts and cultured coconut and mix to combine

Cook, covered, for a further 8-9 min or until the butternut squash cubes and green beans are tender – this is your butternut squash & cashew coconut curry