Sweet Potato, Cashew and Coconut Curry

curry   This curry is the ultimate immune boost if you’re feeling under the weather. It is packed full of goodness and has so much flavour. Over the course of a few years I have served this dish in some form to many friends and family members, but I think this is my final recipe if followed exactly! I was really excited to finally find some fresh turmeric in London recently, which I grated into this curry. It gave it such a deep colour and flavour and has great anti-inflammatory properties which can help with so many minor and seasonal illnesses. If you can’t find the fresh variety, ground turmeric is still a really beneficial addition to your meal. The smell of the fresh onion, garlic, ginger, chilli and turmeric cooking in coconut oil is so heavenly that you can sense how much goodness is going into this one dish. I have given exact measurements of ingredients in this dish but you could easily experiment or adapt the curry to whatever you need to use up from your fridge! If you wanted to add some extra protein then chickpeas, tofu or chicken would make the perfect addition depending on  your diet. A big bowl of this curry is the perfect meal on its own, but it is equally as delicious served with organic brown rice or toasted sourdough bread and yoghurt, great for sharing with the whole family!

Sweet Potato, Cashew and Coconut Curry
 
Prep time
Cook time
Total time
 
Recipe type: Vegan, glutenfree, dairy free
Cuisine: Indian
Serves: 4
Ingredients
  • 1 tbsp coconut oil
  • 1 large onion
  • 3 large garlic cloves
  • 1.5 inch long piece of turmeric, grated (or 1 tsp ground turmeric)
  • 1.5 inch square piece of fresh ginger, gratred
  • 1 chilli (optional, and depending on the heat you like)
  • 1 tsp garam masala
  • 1 tsp cumin
  • ½ tsp cinnamon
  • A pinch of smoked paprika
  • 1 tsp honey/maple syrup
  • Salt and pepper to taste
  • 2 large sweet potatoes, peeled chopped into inch pieces
  • 1 bell pepper, chopped into strips (I used yellow)
  • A good few handfuls of leafy greens (I used organic chard from the farmers market)
  • 1 can coconut milk, or half a bar of coconut cream
  • 1 can chopped tomatoes
  • 50g cashews for serving
Instructions
  1. Heat the coconut oil in a deep pan or wok
  2. Add the onion and pepper and cook until slightly softened
  3. Then add the garlic, chilli, ginger and turmeric and cook until all are softened but not browned
  4. Add the garam masala and mix through, then add the coconut milk or cream
  5. If using coconut cream, add 500ml cold water straight away
  6. Bring to a boil and simmer for one minute, whilst adding the cumin, cinnamon, paprika, salt and pepper
  7. Add the sweet potato cubes and leave to simmer for about 10 minutes until the potato has softened
  8. Add the chopped tomatoes, honey or maple and leafy greens and stir in well
  9. Simmer for a further 10 minutes and add more spices to taste if required
  10. In a separate pan, lightly toast the cashews on a medium heat
  11. Serve in bowls, topped with the toasted cashews

 

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