Butternut Squash Cashew Curry

By Wendy Andresen | Jun 20, 2019
Butternut Squash Cashew Curry

Curry in a hurry! Butternut squash chunks are simmered to perfection in a rich cashew cream redolent with exotic, fragrant spices. This is not a pretty dish until you garnish it lavishly, and I like to use all of the garnishes suggested. You can serve this curry with any grain such as rice, barley, or farro. Naan bread is always a treat, and I’ve included an easy recipe here.


1 ½ cups plain unsweetened nondairy milk

½ cup whole raw cashews

1 Tbsp. canola oil

½ cup diced red onion

4 cloves garlic, minced

2 Tbsp. minced fresh ginger

1 Tbsp. curry powder

1 tsp. chili powder

½ tsp. turmeric

½ tsp. red pepper flakes (more or less, to taste)

½ tsp. cardamom

2 pounds butternut squash, cut into 1-inch cubes (about 6 cups cubed)

1 cup vegetable broth

1 tsp. salt (or more, if broth is unsalted)

Garnishes such as chutney, chopped cilantro, roasted cashews, and/or sliced scallions


1. Place the nondairy milk and raw cashews in a microwave-safe bowl and microwave for 3 minutes. Let the cashews soak while continuing with the next steps.

2. In a large saucepan, heat the oil until it shimmers. Add onion, garlic, and ginger and cook over medium heat for 3 minutes.

3. Add the curry powder, turmeric, red pepper flakes, and cardamom and cook for another minute or two to temper the spices.

4. Add the squash, vegetable broth, and salt. Cover the pan and cook on low heat for about 20 minutes, stirring occasionally, until the squash is very tender.

5. While the squash is cooking, place the nondairy milk and cashew mixture in a smoothie maker or high-speed blender and blend on high for 2 full minutes.

6. Add the blended cashew/milk mixture to the squash. Raise the heat and cook until mixture is very hot and thickened.

7. Garnish individual servings with the suggested garnishes.

Naan Bread (makes 8)


½ cup warm water

1 tsp. sugar

1 package instant yeast or highly active yeast

3 Tbsp. olive oil

¼ cup plain nondairy yogurt or plant-based milk

½ tsp. salt

2 to 2 ½ cups flour (I used bread flour)

Canola oil for frying


1. In a large bowl, combine the sugar and water and sprinkle the yeast on top. Let sit for 5 to 10 minutes or until foamy.

2. Add the olive oil, yogurt, salt, and 2 cups of flour. Stir until smooth.

3. Add more flour, if needed, to make a soft dough. Knead it for a few minutes on a floured work surface until smooth.

4. Spray a bowl with nonstick spray, put the dough in it and then turn it over once. Cover the bowl with a damp towel and place it in a warm place until dough has doubled in size. You can use a barely warmed oven for this.

5. Cut the dough into 8 pieces. Roll out each piece on a floured surface into a 6-inch circle.

6. Preheat a nonstick frying pan on medium heat and add a little oil. Pan fry each circle for about 2 minutes on each side until bubbly and golden brown.

Stack naan breads on top of one another and cover them with a towel to keep them warm.









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