Squash Curry: Protein Rich and Creamy

Bowl of protein-rich creamy vegan squash curry with rice.

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Squash Curry: Protein Rich and Creamy

Curries are some of the best comfort foods for autumn and winter. This protein-rich squash curry recipe needs little more than rice or flatbreads alongside it, perhaps a spoonful of chutney. The sauce is made with cashew nuts and tofu. It's creamy, flavoursome and totally plant-based.

Prep Time20

Cook Time30

Course: Main Course

Cuisine: Indian

Keyword: cashews, curry, squash, tofu

Servings: people

Calories: 403kcal

Author: Choclette @ Tin and Thyme

Equipment

1 cast iron shallow casserole dish (affiliate link) optional

Ingredients

Protein Sauce

90 g cashew nuts soaked for a few hours
280 g firm tofu roughly chopped
1 red chilli mild, medium or hot
5 cm knob root ginger (2 inch) roughly chopped
2 clove garlic peeled and roughly chopped
1 tsp sea or rock salt
250 ml water

Curry

1 Crown Prince squash or similar (flesh weighing roughly 800g to 1 kilo)
2 tbsp sunflower oil or other neutral tasting oil
1½ tsp cumin seeds
1½ tsp coriander seeds
1 tsp fenugreek seeds
4 cardamom pods bashed to split open
2 onions peeled and diced
1 clove garlic finely chopped
1 tsp sea or rock salt
400 g tinned chopped tomatoes good quality ones will give a better flavour
100 ml water
1 tsp ground turmeric
1½ tsp garam masala
good grinding black pepper
½ lemon juiced
1 bunch coriander leaves (cilantro) small

Instructions

Protein Sauce

Drain and rinse the cashews. They're best soaked for at least six hours, but anything over two hours is okay. If you forget or don't have time, soak in hot water for half an hour.
90 g cashew nuts
Place in a blender along with the tofu.
280 g firm tofu
Remove the seeds and membranes from your chilli if you don't like it overly hot, otherwise add straight to the blender.
1 red chilli
Add in the remaining sauce ingredients and blend until smooth. Set aside until needed.
5 cm knob root ginger, 2 clove garlic, 1 tsp sea or rock salt, 250 ml water

Curry

Prepare the squash by cutting it in half with a large and strong sharp knife. Cut each half into three or four wedges, then peel each one with a knife rather than a peeler. Take off any tough green flesh along with the peel.
1 Crown Prince squash
Using a metal spoon, scoop out the seeds and any attached membranes. They should come out fairly easily.
Cut each wedge into bite-sized chunks of roughly 2 cm (just under an inch) square.
Heat a large shallow lidded pan over a medium-high heat. Pour in the oil, then add the spice seeds.
2 tbsp sunflower oil, 1½ tsp cumin seeds, 1½ tsp coriander seeds, 1 tsp fenugreek seeds, 4 cardamom pods
Let them sizzle for thirty seconds, then add the onions. Stir and let them cook for three minutes or until transparent.
2 onions
Add the salt and garlic, stir again, then add the squash chunks. Fry for ten minutes, giving an occasional stir, so that they cook as evenly as possible.
1 clove garlic, 1 tsp sea or rock salt
Add the tinned tomatoes. Rinse the tin out with the water and add that too. Place the lid on the pan, turn the heat down to medium-low and simmer for ten minutes, by which time the squash should be tender enough for a knife to slip in easily. You want firm flesh though, not soft or mushy.
400 g tinned chopped tomatoes, 100 ml water
Whilst the tomatoes are cooking roughly chop the coriander, separating the stems from the leaves.
1 bunch coriander leaves (cilantro)
Add the protein sauce along with the remaining spices and coriander stems. Stir, place the lid back on and let it simmer for a further five minutes.
1 tsp ground turmeric, 1½ tsp garam masala, good grinding black pepper
Turn off the heat, stir in the lemon juice, then taste test. If you think it needs more salt, pepper, or lemon juice add it to taste.
½ lemon
Scatter the coriander leaves over the top and serve.

Notes

Serves 4-6 people.

Can swap the seeds for 2 tsp curry powder - mild, medium or hot. Add at the same time as the tomatoes.

You’ll find additional tips and info about this recipe in the main body of the post.

Please note: calories and other nutritional information are per serving. They’re approximate and will depend on serving size and exact ingredients used. Please refer to my nutrition disclaimer for further information.

Nutrition