Butternut and Cashew Curry - easy cooking

I know, December heat is on and I am posting curry recipes! Madness...ah that's what you think. The reason behind the apparent madness is that this takes about 5 minutes to throw together, you drink your chilled wine while it cooks, exert yourself long enough to dish up and go straight back to the chair! See, now you are sorry you had evil thoughts....
Tofu or chicken are optional extras; I made it without tofu or chicken and it was very tasty and filling.

                                             Butternut and cashew curry
Serves 4

1large onion, finely chopped
Oil for frying
2 cloves garlic, crushed
10ml cumin powder
2ml cinnamon
10ml tumeric
2cm piece fresh ginger, grated or finely chopped
1kg butternut, cubed
(here you could add 1/2 a block of smoked tofu, cubed...or horrors he he, chicken cubes)
1x 400ml tin coconut milk
400ml vegetable stock
200g roasted cashew nuts
handful fresh coriander

Fry onion in a little oil till soft, add garlic and spices and stir for 1 minute. Add butternut, (tofu), coconut milk, stock. Simmer uncovered for about 30 minutes till butternut is soft. Top with cashew nuts and coriander, serve with rice or whatever tickles your fancy:)