Meals and Courses

Sweet Potato, Chickpea and Cashew Curry

cook 20 mins
  • 2 tablespoons vegetable oil
  • 1 onion, chopped
  • 4 sweet potatoes, peeled and chopped
  • 3 tablespoons korma curry paste
  • 400 g (13 oz) can chickpeas, drained
  • 400 g (13 oz) can chopped tomatoes
  • 400 g (13 oz) can coconut milk
  • 100 g (3 1/2 oz) toasted cashew nuts
  • 3 tablespoons chopped fresh coriander
  • warm naan breads or cooked rice, to serve (optional)
  • Heat the oil in a large, deep heavy-based frying pan and cook the onion and sweet potatoes over a medium heat, stirring occasionally, for 5 minutes until softened. Add the curry paste and cook, stirring, for 1 minute, then add the chickpeas, tomatoes and coconut milk and bring to the boil.
  • Reduce the heat and simmer for 10 minutes until the sauce has thickened slightly and the potatoes are tender. Stir in half the cashew nuts.
  • Serve, garnished with the coriander and remaining cashew nuts, with warm naan breads or cooked rice, if liked.
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