BOSH! x GRUBBY Creamy Cashew and Sweet Potato Korma Curry
Soft chunks of spiced sweet potato mixed through a creamy korma sauce made from blending cashews with mango chutney and spices. Served with a side of brown rice.
Get your BOSH! x GRUBBY Creamy Cashew & Sweet Potato Korma Curry here.
Serves
Ingredients
For the roasted spiced vegetables
<item-todo-done>2 sweet potatoes<item-todo-done><item-todo-done>1 x 400g can of chickpeas drained<item-todo-done><item-todo-done>1 tbsp curry powder<item-todo-done>
For the curry paste
<item-todo-done>1 chunk of fresh ginger<item-todo-done><item-todo-done>1 lime<item-todo-done><item-todo-done>2 tbsp harissa paste<item-todo-done><item-todo-done>1 tbsp tomato purée<item-todo-done><item-todo-done>1 tbsp garam masala<item-todo-done><item-todo-done>50g cashews<item-todo-done><item-todo-done>20g desiccated coconut<item-todo-done><item-todo-done>2 tbsp mango chutney<item-todo-done><item-todo-done>200ml water<item-todo-done>
For the curry
<item-todo-done>1 onion<item-todo-done><item-todo-done>2 garlic cloves<item-todo-done><item-todo-done>1 x 400g can of coconut milk<item-todo-done><item-todo-done>1 Large handful of spinach<item-todo-done><item-todo-done> olive oil for drizzling<item-todo-done><item-todo-done>1 x 250g bag(s) of microwavable basmati rice<item-todo-done><item-todo-done> Salt & pepper to taste<item-todo-done>
Before you start
Preheat oven to 180°C, fan setting | Lined baking tray | Blender | Large saucepan
Roast the vegetables
- Cut the sweet potatoes into bite-sized pieces and place into a large baking tray
- Add the chickpeas, curry powder, a good drizzle of olive oil and a pinch of salt
- Mix well and roast for 20 - 25 minutes until soft
Blend the curry paste
- Peel the ginger, juice the lime and add to the blender with all the remaining curry paste ingredients
- Blend until smooth, adding a dash more water as needed to make it blend into a thick, smooth paste
Make the curry
- Peel and slice the onion and garlic
- Place a large pan over a medium heat and add some olive oil
- Once warm, add the diced onion, garlic and a pinch of salt
- Mix well and cook until soft (about 5-10 minutes)
- Once soft, add the curry paste and cook for another 5 minutes
- Once the paste is cooked, pour in the coconut milk and allow to bubble away on a gentle simmer for another 10 minutes
Time to serve
- Add all of the roasted vegetables to the curry
- Spoon all of the roasted vegetables into the curry
- Add the spinach and mix well
- Cook until the spinach wilts
- Serve the curry with a side of rice