The warm spices, creamy coconut and crunchy cashews make this a filling vegan supper dish. You can use a bag of prepared pumpkin or sweet potato to save time. Serves 4.
Heat 1tbsp oil in a medium saucepan and cook 1 chopped garlic clove, 1 finely chopped onion and 2cm peeled and grated fresh root ginger together for 5 mins until softened and golden. Stir in 1tbsp medium curry paste and cook for a minute, then add a 400g chopped tomatoes, 200g light coconut milk and 350g pumpkin, peeled and cut into chunks.
Simmer for 10-15 mins, stirring occasionally until the pumpkin is tender and the sauce has thickened.
Stir in 250g baby spinach leaves and cook gently together for a couple of mins until the spinach is just cooked. Season to taste with sea salt and black pepper. Scatter over 60g toasted cashew nuts to serve.