Cashew Squash Curry

Serves 3-4

Ingredients:

• 1 Tbsp olive oil
• 1 medium onion, chopped
• 1 small bell pepper, chopped
• 1 clove garlic, minced
• 1 carrot, finely chopped
• 1 large tomato, chopped
• 2 medium yellow squashes, chopped
• 1/4 c water
• 2 tsp curry powder
• 1/2 tsp crushed coriander seeds
• 1 Tbsp cilantro, minced
• 1/4 tsp salt
• 1 c canned coconut milk
• 1 green onion, sliced
• 1/2 c raw cashews
• 1/4 c golden raisins

Directions:

1. In a large pot over medium high, warm the olive oil. Add onions and bell pepper; saute 3 minutes.
2. Add garlic, carrot, and tomato and saute another 3 minutes.
3. Add squash, water, curry powder, coriander seed, cilantro, and salt. Stir well and cover. Reduce heat to low and cook 10 minutes, or until squash is tender.
4. Add coconut milk and heat about 2 minutes. Place in serving bowl(s) and top with green onions, cashews and raisins. Serve over steamed rice.