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!
Heat 1 Tbsp of oil, add the onions and fry for about 3 Minutes until starting to soften
Add 2 Tbsp of the curry paste and continue to cook for 10 Minutes on a medium heat
Add ginger, red pepper and sweet potato and continue to fry for 5 Minutes
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
Remove lid and cook for a further 15 Minutes until potatoes soft and sauce is beginning to thicken
Add coconut milk and spinach and cook until spinach has wilted