Sweet Potato, Chickpea, Spinach and Cashew Nut Curry

DifficultyBeginner

This recipe is a warming vegetable curry slightly creamy from the coconut milk with a kick from the curry paste. It can be served alongside rice and naan or on its own. Enjoy!

ShareTweetSaveShare
Yields1 Serving
Prep Time10 minsCook Time50 minsTotal Time1 hr
 1 tbsp Sunflower Oil
 1 Onion finely sliced
 2 tbsp Purkan Curry Paste (Prices Spices)
 Ginger (approx 3cm) grated
 1 Red Pepper diced
 450g Sweet Potato diced into 1cm cubes
 400ml Passata/tin chopped tomatoes
 400g Chickpeas
 Handful of Cashew nuts
 200ml Coconut milk
 400g Spinach
1

Heat 1 Tbsp of oil, add the onions and fry for about 3 Minutes until starting to soften

2

Add 2 Tbsp of the curry paste and continue to cook for 10 Minutes on a medium heat

3

Add ginger, red pepper and sweet potato and continue to fry for 5 Minutes

4

Pour in passata, chickpeas, a handful of cashews and 200ml of water and bring to boil then reduce heat to a simmer. Cook with a lid on for 15 Minutes

5

Remove lid and cook for a further 15 Minutes until potatoes soft and sauce is beginning to thicken

6

Add coconut milk and spinach and cook until spinach has wilted

This recipe could easily be adapted to include chicken- adding before the sweet potato and red pepper stage. Alternately the vegetables could be varied according to what you have available cauliflower would work well in this dish. If you need the sauce to thicken more simply cook for longer with the lid off before adding coconut milk and spinach. It freezes well and so is ideal for batch cooking.

Ingredients

 1 tbsp Sunflower Oil
 1 Onion finely sliced
 2 tbsp Purkan Curry Paste (Prices Spices)
 Ginger (approx 3cm) grated
 1 Red Pepper diced
 450g Sweet Potato diced into 1cm cubes
 400ml Passata/tin chopped tomatoes
 400g Chickpeas
 Handful of Cashew nuts
 200ml Coconut milk
 400g Spinach

Directions

1

Heat 1 Tbsp of oil, add the onions and fry for about 3 Minutes until starting to soften

2

Add 2 Tbsp of the curry paste and continue to cook for 10 Minutes on a medium heat

3

Add ginger, red pepper and sweet potato and continue to fry for 5 Minutes

4

Pour in passata, chickpeas, a handful of cashews and 200ml of water and bring to boil then reduce heat to a simmer. Cook with a lid on for 15 Minutes

5

Remove lid and cook for a further 15 Minutes until potatoes soft and sauce is beginning to thicken

6

Add coconut milk and spinach and cook until spinach has wilted

Sweet Potato, Chickpea, Spinach and Cashew Nut Curry

0 thoughts on “Sweet Potato, Chickpea, Spinach and Cashew Nut Curry

  1. Nice and easy to follow and simply delicious! The kind of curry that the word “traditional” stands for. Thanks for sharing this recipe.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.