Butternut Squash, Cashew and Chickpea Curry

STEP 1: ROAST THE SQUASH
Preheat your oven to 200°C / 400°F / Gas 6. Toss the squash cubes with 1 tablespoon of neutral oil, a pinch of turmeric, a pinch of chilli powder, and salt. Spread on a large baking tray in a single layer — do not crowd. Roast for 25–30 minutes until the edges are caramelised and the flesh is just tender but still holding its shape with a slight bite. Remove from the oven and set aside.

STEP 2: CRISP THE KALE
Reduce the oven to 170°C / 340°F. Ensure the kale leaves are completely dry — any moisture will cause them to steam rather than crisp. Toss with olive oil, chilli flakes, and a pinch of salt. Spread in a single layer on a separate baking tray. Roast for 10–12 minutes, checking at 10 minutes, until the kale is crisp and slightly darkened at the edges but not burnt. Transfer immediately to a wire rack and keep uncovered at room temperature. Do not cover or return to a warm oven — either will soften the leaves. Add to the plate at the very last moment before serving.

STEP 3: TOAST THE CASHEWS
In a dry frying pan over medium heat, toast the cashews for 2–3 minutes, stirring frequently, until golden. Set aside.

STEP 4: BUILD THE CURRY BASE
Heat 2 tablespoons of neutral oil in a large heavy-bottomed pan over medium-high heat. Add the cumin seeds and mustard seeds; cook until the mustard seeds begin to pop, about 1 minute. Add the diced onion and reduce to medium heat. Cook, stirring occasionally, until the onion is deeply golden — 10–12 minutes. Patience here is essential: this stage builds the base sweetness the dish depends on. Add the garlic, ginger, and green chillies; cook for 2 minutes, stirring constantly. Add the ground turmeric, coriander, cumin, and chilli powder; stir and cook the spices for 1 minute.

STEP 5: BHUNO THE TOMATOES
Add the tinned tomatoes and cook over medium-high heat, stirring regularly, until the oil visibly separates from the masala and pools at the edges of the pan — 6–8 minutes. This is the bhuno stage and it is non-negotiable for depth of flavour. Do not move on until you can see the oil separating.

STEP 6: FINISH THE CURRY
Pour in the coconut milk and stock. Add the chickpeas and toasted cashews. Stir to combine, bring to a gentle simmer, and cook for 10 minutes. In the final 5 minutes, add the roasted squash and stir gently to warm through. Do not over-stir — the squash should remain intact with its caramelised edges visible. Stir in the garam masala, lime juice, and fresh coriander. Taste and adjust salt and heat.

STEP 7: PLATE AND SERVE
Ladle the curry into warmed bowls. At the absolute last moment — after all other elements are plated — place the crispy kale on top of the curry. It should crackle when touched. Do not allow it to rest in the sauce before serving.