Sweet Potato Cashew Curry - Pure Results

Sweet Potato Cashew Curry

Ingredients

3 cloves of peeled garlic
I small white onion peeled and roughly chopped
1 thumb sized know of peeled ginger
1/2 red chilli seeds in or out depending on your taste for heat
2 tbsp of good quality red curry paste
1 can of full fat coconut milk
2 medium sweet potatoes peeled and chopped
2 big handfuls of washed and roughly torn kale, hard stalks removed
2 small handfuls of frozen peas
1 palmful of toasted cashews
1 tsp of turmeric
A few dashes of fish sauce
A handful of fresh coriander and basil
Salt to taste
1 tsp of maple syrup
Lime wedges for serving
1 cup of basmati or brown rice cooked as per instructions

Method

In a food processor whiz the onion, garlic, ginger, chilli, basil and coriander to a quick chunky paste
Fry in a large saucepan with the curry paste and turmeric until oils are released and aromatic over gentle heat in some coco or olive oil
Add the coconut milk and sweet potato and allow to simmer for 20 mins until sweet potato is just soft
Add the kale, peas, cashews and maple syrup and season to taste. Cook for a few minutes until the kale has just wilted.
Serve with rice and lime wedges

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