Annabel Crabb's Sri Lankan Butternut and Cashew Curry

Food-loving naturopath/nutritionist/herbalist, here to share the vego/pescetarian gems I find. I'm Sydney-based but work with clients around Australia and the world online. I also mentor small businesses, to grow a biz you love. Just google my name to find out more.

1 butternut pumpkin (squash), peeled and cut into wedges

vegetable oil, for roasting and frying

10 curry leaves

1 tsp black mustard seeds

1 tsp cumin seeds

1 tsp fennel seeds

8 cloves

8 cardamom pods

1 cinnamon stick

2 red onions, finely chopped

2 tsp ground turmeric

8 garlic cloves, thinly sliced

20g ginger, finely chopped

1 green chilli, some seeds removed, thinly sliced

1 x 400g tin of coconut milk

Tiny dash of tamarind paste

Squeeze of lime juice - optional

170g unsalted raw cashews

4 to 5 tbsp finely chopped coriander

Steamed rice, to serve

Directions at theguardian.com

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