Vegetable Korma

30ml sunflower oil
30ml butter (or extra oil for vegan)
1 onion, chopped
10ml ground ginger
1 stick cinnamon
5ml ground turmeric
5ml ground coriander
5ml ground cumin
5ml medium-hot curry powder
5ml dried chilli flakes
2 cloves garlic, minced
15ml sugar
2 x 400ml cans coconut cream
250ml cashew nuts, finely chopped
400g butternut, cut into 2cm cubes
1 x 400g can chickpeas, drained
200g baby spinach, roughly chopped
250ml frozen peas
fresh coriander to serve

Place a large saucepan over medium heat and add the oil and butter.
Add the onion and stir-fry it until translucent.
Add the ginger, cinnamon stick, turmeric, coriander, cumin, curry powder and chilli flakes and gently cook the spices for 2 minutes while stirring.
Now add the sugar, coconut cream and cashews. Bring the sauce to a simmer and then take it from the heat.
Remove the cinnamon stick and blitz the sauce with a hand blender, until smooth.
Place the saucepan back on medium heat and add the butternut and chickpeas. Cook for about 20 minutes or until the butternut is tender but do take care that the sauce doesn’t burn.
Stir in the chopped spinach and peas and stir through.
Adjust the seasoning according to taste.
Garnish the curry with fresh coriander and serve it with jasmine rice.