Ingredients
- 2 tablespoons vegetable oil
- 155 g (5 1/2 oz/1 cup) cashew nuts
- 1 leek, white part only, sliced
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 2 teaspoons brown mustard seeds
- 2 garliccloves, crushed
- 1 kg (2 lb 4 oz) butternut pumpkin (squash), peeled and diced
- 185 ml (6 fl oz/3/4 cup) orange juice
- 1 teaspoon soft brown sugar
- steamed rice, to serve
Method
1. Heat a large wok until very hot. Add half the oil and swirl to coat the side. Stir-fry the cashews over medium heat until golden, then remove using a slotted spoon and drain on paper towels.
2. Stir-fry the leek for 2-3 minutes, or until softened. Remove from the wok.
3. Reheat the wok, add the remaining oil and stir-fry the spices and garlic for 2 minutes, or until the spices are fragrant and the mustard seeds begin to pop.
4. Add the pumpkin and stir to coat well. Stir-fry for 5 minutes, or until the pumpkin is brown and tender.
5. Add the orange juice and sugar, bring to the boil, then reduce the heat and cook for 5 minutes. Return the leek to the wok, add most of the cashews and toss well. Sprinkle with the remaining cashews and serve with steamed rice.
