BOSH! x GRUBBY Creamy Cashew and Sweet Potato Korma Curry

0:30 m

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.

Start cooking ➞




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
//Sources //