Road trip recipes: Four nut curry
When we visited Bulungula on our recent road trip, we had lunch at the fantastic ilanga fire restaurant. The sweet pancakes we ate were delicious but I really wanted to try their three nut curry filling! Unfortunately they didn’t have any of the savoury pancakes when we visited, so when I got home I decided to try my hand at making my own version of the three nut curry to go in my home made roti! Ilanga use butternut, cashew and coconut as their three “nuts”, I added almonds to make this curry. It’s a bit like a korma but with a kick!
Four nut curry
100g cashew nuts
2 tbsp garam masala
1 tsp coriander
1 tsp turmeric
3 garlic cloves
5 dried red chillies (more or less to mediate heat)
1kg butternut squash, chopped in to large cubes
1 onion, roughly chopped
2 tins of coconut milk
In a food processor, blend half the cashews, almond, spices, garlic and chilli in to a fine, dry paste. Add this paste to a hot wok and toast lightly. Add the butternut, the rest of the cashews and the onion and mix. Add the coconut milk and cook until the sauce becomes thick and the butternut is soft.
While the curry is simmering, cook up some rice and make the roti as per my recipe here.