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.