“Am I happier without Instagram?

Wendyl Nissen



Tangible Media


Well Being

Certainly. Mainly because I have my time back which I end up spending swimming or gardening or reading.” Pumpkin Cashew Nut Curry This recipe was inspired by my friend, the amazing food writer Nici Wickes. I love a good veggie curry and this one fits the bill on any night. Vegetarian / Gluten-free, Serves 2-3 with rice or noodles 2 tablespoons olive oil 2 teaspoons mustard seeds 1 teaspoon cumin seeds 1 teaspoon ground turmeric 1 large onion, thinly sliced 500 grams pumpkin, peeled and cut into rough chunks ½ cup raw cashews 2 tablespoons grated fresh ginger ½ teaspoon brown sugar 1 x 400ml can coconut milk juice 1 lemon sea salt and ground pepper Heat the oil in a medium frying pan and cook the mustard seeds gently until they start to pop. Immediately add the cumin, turmeric and onion, cover and cook for 15 minutes, or until the onions are tender, stirring often. Add the pumpkin, cashews, ginger and brown sugar. Cook, without stirring, until some of the nuts and pieces of pumpkin are golden. Pour in the coconut milk, then cover and simmer until the pumpkin is tender. Squeeze in the lemon juice and season with salt and pepper.