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Sweet Potato & Cashew Nut Curry

28 February 2018


Serves 4



  • 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 Nature's Table cashew nuts
  • 1 baking potato
  • 3 Tsp Nature's Table garlic chips
  • 1 red chilli, deseeded and chopped
  • 2 tbsp lemon juice
  • 1 tsp Nature's table Mild curry powder
  • 2 tbsp tikka masala curry paste
  • 150g natural yoghurt
  • 1 handful spinach
  • 20g fresh coriander


  • Cooking time: 



  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. Add the dried spices, the stock, lemon juice and curry paste and stir well. Mix in the water and tomatoes and continue to cook on a low heat.
  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. Adjust seasoning, adding a little more water if necessary, then add the spinach and stir through the yogurt.
  5. Dress with the some coriander and serve immediately with basmati brown rice or naan breads.

Posted: 28/02/2018 13:44:37 by Katie Smith

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