BOSH! x GRUBBY Creamy Cashew and Sweet Potato Korma Curry
- Simple
- 0:30 m
- 16 ingredients
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: 2
Ingredients
For the roasted spiced vegetables
- 2 sweet potatoes
- 1 x 400g can of chickpeas drained
- 1 tbsp curry powder
For the curry paste
- 1 chunk of fresh ginger
- 1 lime
- 2 tbsp harissa paste
- 1 tbsp tomato purée
- 1 tbsp garam masala
- 50g cashews
- 20g desiccated coconut
- 2 tbsp mango chutney
- 200ml water
For the curry
- 1 onion
- 2 garlic cloves
- 1 x 400g can of coconut milk
- 1 Large handful of spinach
- olive oil for drizzling
- 1 x 250g bag(s) of microwavable basmati rice
- Salt & pepper to taste
Before you start
Preheat oven to 180°C, fan setting | Lined baking tray | Blender | Large saucepan
Step 1
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
Ingredients
- 2 sweet potatoes
- 1 x 400g can of chickpeas drained
- 1 tbsp curry powder
- olive oil for drizzling
- Salt & pepper to taste
Step 2
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
Ingredients
- 1 chunk of fresh ginger
- 1 lime
- 2 tbsp harissa paste
- 1 tbsp tomato purée
- 1 tbsp garam masala
- 50g cashews
- 20g desiccated coconut
- 2 tbsp mango chutney
- 200ml water
Step 3
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
Ingredients
- 1 onion
- 2 garlic cloves
- 1 x 400g can of coconut milk
Step 4
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
Ingredients
- 1 Large handful of spinach
- 1 x 250g bag(s) of microwavable basmati rice