Sweet Potato, Chickpea, Spinach and Cashew Nut Curry

ShareTweetSaveShare
Yields1 Serving
DifficultyBeginnerPrep Time10 minsCook Time50 minsTotal Time1 hr

Ingredients

Method

 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

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