Squash and Plantain Curry

Soak the cashews.

Cut the squash into cubes and leave the skin on.

Wash, peel the onion, and cut into thin slices.

Peel and thinly slice or mince the garlic cloves.

Peel and slice the plantains into rounds.

Chop the cilantro stalks and leave the root intact.

Peel and grate the ginger.

Chop the peppers.

Grind the coriander and mustard seeds.

Place the cilantro stalks, ginger, garlic, and peppers in a bowl and mix.

Heat a large pan and add the oil and ground seeds.

Add the cilantro, ginger, garlic, and pepper mixture and stir everything together.

Add the onion and sauté a little longer.

Add the curry powder, squash, plantain, and cashews and mix well.

Add the water and salt, cover the pan, and let it cook for approximately 30 minutes.

Add the coconut milk and stir.

Finish with fresh cilantro and mint leaves, lime wedges, and aromatic pepper (Pimenta de Cheiro) to taste.