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Sweet Potato, Chickpea, Spinach and Cashew Nut Curry

Yields46 ServingsPrep Time10 minsCook Time50 minsTotal Time1 hr

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!

 1 tbsp Sunflower Oil
 1 Onion finely sliced
 2 tbsp Prices Spices Purkan Curry Paste
 2 tsp Ginger, grated
 1 Red Pepper diced
 450 g Sweet Potato diced into 1cm cubes
 400 ml Passata/tin chopped tomatoes
 400 g Chickpeas
 ¼ cup Cashew nuts
 200 ml Coconut Milk
 400 g 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

Nutrition Facts

Servings 46