Make your own Curry Paste: Butternut Butter Masala

Meanwhile, pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.

Stir in the rice, 0.25 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

Heat a large frying pan on medium heat (no oil). Once hot, add the cashews and dry-fry, stirring regularly, until lightly toasted, 2-3 mins. TIP: Watch them like a hawk as they can burn easily. Tip the cashews into a bowl and set aside.

Halve, peel and chop the onion into small pieces. Cut the tomato into 1-2cm chunks. Peel and grate the garlic (or use a garlic press).

Heat a drizzle of oil in the (now empty) frying pan on medium heat. Once hot, add the onion, season with salt and pepper and fry, stirring occasionally, until golden, 8-10 mins. Add the tomato and fry until softened, 4-5 mins.

Add the garlic, ginger puree and curry powder. Stir-fry for 1 minute. 

Transfer the onion and tomato to a food processor and add the cashew butter. Whizz all the ingredients together until smooth and well combined. TIP: If you don't have a food processor, add the cashew butter to the onion and tomato in the frying pan.

Add the blended onion and tomato mixture back to the frying pan on medium-high heat. Stir in the water for the sauce, sugar (see pantry for both amounts) and the vegetarian stock cube. Bring to the boil, then simmer until the sauce has thickened slightly, 5-6 mins.

Once the butternut squash has roasted, stir it into the curry sauce. 

Add the butter (see pantry for amount), creme fraiche and peas. Stir well to combine and bring to a simmer, then remove from the heat.

Taste the curry and season with salt and pepper or add an extra pinch of sugar if needed. Add a splash of water if it's a little too thick.