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Sweet Potato & Cashew Nut Curry

22 December 2016


  • 3 sweet potatoes
  • 2 onions
  • ½ tsp Nature's Table Garam masala powder
  • ½ tsp Nature's Table ground cumin
  • 400g chopped tomatoes
  • 2 tbsp blended olive oil
  • ½ cube vegetable stock
  • 100g Natures Table Whole cashew nuts
  • 1 baking potato
  • 2 tsp Nature's Table garlic chips
  • 1/2 tsp Nature's Table ground chilli powder (to suit taste)
  • 2 tbsp lemon juice
  • 1 tsp Nature's table Medium curry powder
  • 150g natural yoghurt
  • 1 handful spinach
  • 20g fresh chopped coriander


  1. 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.

  2. 2

    Add the dried spices, the stock and stir well. Mix in the water and tomatoes and continue to cook on a low heat.

  3. 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.

  4. 4

    Adjust seasoning, adding a little more water if necessary, then add the spinach and stir through the yogurt.

  5. 5

    Dress with the coriander and serve immediately with basmati brown rice or naan breads.

Serves 4

Total time required Total time: 


  • Cooking time: 


Posted: 22/12/2016 10:08:35 by Katie Smith

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