Good

“Am I happier without Instagram?

Wendyl Nissen

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.

Well Being

en-nz

2022-03-24T07:00:00.0000000Z

2022-03-24T07:00:00.0000000Z

https://good.pressreader.com/article/281921661538231

SCG Media