Ingredients:
- 1 potato butternut squash or 1 small butternut squash. Skin washed, cut in half, seeds removed.
- 350/400g tomatoes, washed and cut into quarters
- 1 onion, diced
- Cooking oil or avocado oil
- 1 sachet Bimuno
- 200g cashews
- 300ml filtered water Spices:
- 1tsp turmeric
- 1tbsp garam masala
- 1tsp cumin seeds
- 4/6 dried curry leaves
- 1tsp nigella seeds
- 1tsp ginger powder
- 1tsp cardamom
- 1tsp sea salt flakes
- 1/2 garlic cloves, mince
Method:
- Preheat oven to 200° (fan).
- Place your squash face down on your parchment paper and drizzle with cooking/avocado oil and season with salt.
- Bake your squash for 40 mins.
- Cook your Indian tomato sauce – Whilst the squash is baking, sauté your onion slowly on a low heat until soft and glistening.
- Add cumin to toast for 3/4 min being careful not to burn then add garlic. Stir pan gently for 1min before adding the rest of the spices.
- Add tomatoes and cook slowly on low heat for an hour stirring every so often.
- You will end up with a thick tomato sauce. Leave to cool slightly whilst you make the cashew cream and add your Bimuno sachet.
- Place cashews in boiling water and leave for 10min.
- Blend with your filtered water and place a couple of ladles full onto your plate.
- Place a half squash over your cream and pour over your Indian spiced sauce.
- Sprinkle over your nigella seeds.
- Optional: Drizzle a little more avocado oil to finish.
