Sweet Potato & Cashew Nut Curry
28 February 2018
Serves 4
Ingredients
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3 sweet potatoes
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2 onions
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½ tsp Nature's Table garam masala powder
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½ tsp Nature's Table ground cumin
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400g chopped tomatoes
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2 tbsp blended olive oil
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½ cube vegetable stock
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100g Nature's Table cashew nuts
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1 baking potato
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3 Tsp Nature's Table garlic chips
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1 red chilli, deseeded and chopped
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2 tbsp lemon juice
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1 tsp Nature's table Mild curry powder
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2 tbsp tikka masala curry paste
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150g natural yoghurt
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1 handful spinach
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20g fresh coriander
Instructions
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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.
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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.
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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.
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Adjust seasoning, adding a little more water if necessary, then add the spinach and stir through the yogurt.
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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