Sweet Potato and Cashew Nut Curry
By Nutritious Delicious Ltd
Published on 28 June 2022
A vegetarian dish with real texture. Even if you are serving this up to dedicated meat eaters, you won't get any complaints with this delicious curry. Looking for more vegetarian recipes? Look no further.Time and servings
30 minsTotal time
4Servings
10 minsPrep time
20 minsCooking time
Ingredients
- 3 sweet potatoes
- 2 onions
- 0.5 tsp of garam masala powder
- 0.5 tsp of ground cumin
- 400 g of chopped tomatoes
- 2 tbsp of blended olive oil
- 0.5 cube of vegetable stock
- 100 g of cashew nuts
- 1 baking potato
- 3 cloves of garlic
- 1 red chilli, deseeded and chopped
- 2 tbsp of lemon juice
- 1 tsp of curry powder
- 2 tbsp of tikka masala curry paste
- 150 g of natural yoghurt
- 1 handful of spinach
- 20 g of coriander
Method
Step 1
Peel and chop the onions and add to a pan with the olive oil and chopped chilli. Soften on a medium heat and then add the garlic being careful not to let it brown.Step 2
Add the dried spices, the stock, lemon juice and curry paste and stir well. Mix in 200ml water and tomatoes and continue to cook on a low heat.Step 3
Peel and dice the potato and sweet potato and place in a steamer or pan of boiling water for 5 minutes and add straight to the curry mixture. Add the cashew nuts and continue to cook for a further 5 mins to allow the potatoes to absorb the flavours and soften.Step 4
Adjust seasoning, adding a little more water if necessary, then add the spinach and stir through the yogurt.Step 5
Dress with the coriander and serve immediately with basmati brown rice or naan breads.