SWEET POTATO CURRY – SPINACH – CASHEW NUTS

This is an easy dish which requires minimal ingredients for a curry. You can add more vegetables to it if you wish such as cauliflower or aubergines! This is the perfect vegan curry!

Serves 4

Ingredients –

2 – 3 large sweet potatoes

1 x bag spinach

100g Cashew nuts

1 x Onion - Diced

3 x Cloves Garlic – grated

1tsp Fresh Grated Ginger

1 x red Chilli – deseeded & sliced

1 tbsp. Curry Powder

1 tbsp. Garam Masala

1 tbsp. Ground Coriander

1 tsp. Ground Cumin

1tsp. Turmeric

1 x 400ml coconut milk

1 x 400ml chopped tomatoes

3 x Fresh Tomatoes ¼

Fresh Coriander

Vegetable oil

Salt

Method:

First peel and roughly cut your sweet potatoes and set aside. Prepare you chilli, ginger and garlic also.

In a medium sized pan on a medium heat a small amount of oil. Sweat off your onions, garlic chilli and ginger. Meanwhile in a large mixing bowl add your sweet potato mixed with a small amount of oil. Season the potatoes with salt followed by all of the dried spices. Add this to the pan to incorporate everything. Cook for around 10 minutes to infuse all the flavour of the spices then add your coconut milk, chopped tomatoes and fresh tomatoes.

This can be cooked on the stove on a low heat for around an hour, alternatively it can be put in the oven for around 40 mins at 170c

The cashew nuts I have slightly toasted which can be done under the grill or in the oven for around 8 minutes.

Once the potatoes are cooked add you washed spinach to the curry. Mix this through and heat of the curry will wilt down the leaves.

Scatter your cashew nuts over the curry and serve with rice! Enjoy!