Name: Sweet Potato, Spinach and Cashew Curry
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4
Ingredients: 1/2 tsp (seeds) cardamom; 4 peppercorns; 1 tsp cumin seeds; 1 tsp coriander seeds; 1 tsp mustard seeds; 1 pinch chilli flakes; 2 tsp ground turmeric; 2 tbs peanut oil; 1 onion finely chopped; 2 cloves garlic clove crushed; 1 ginger grated; 600 g orange sweet potato cut into pieces peeled; 1 cup coconut milk; 250.00 ml vegetable stock (liquid); 1 cup toasted cashews; 150 g baby spinach

by USA Kiwi Last updated on 05/02/2025

This is a wonderfully flavoured dish, popular with vegetarians and meat lovers. Lots of spices, but well worth the effort.

- USA Kiwi

Ingredients

1/2 tsp (seeds) cardamom
4 peppercorns
1 tsp cumin seeds
1 tsp coriander seeds
1 tsp mustard seeds
1 pinch chilli flakes
2 tsp ground turmeric
2 tbs peanut oil
1 onion finely chopped
2 cloves garlic clove crushed
1 ginger grated
600 g orange sweet potato cut into pieces peeled
1 cup coconut milk
1 cup vegetable stock (liquid)
1 cup toasted cashews
150 g baby spinach

Method

Step 1

Put cardamom, peppercorns, cumin, coriander, mustard seeds and chilli flakes in a dry frying pan over medium heat. Cook, stirring for 3 minutes. Remove from heat.
Step 2

Spoon spices and turmeric into a spice grinder and grind to a powder.
Step 3

Heat a non-stick frying pan over medium heat. Add oil, onion, garlic and ginger. Cook, stirring for 2 minutes.
Step 4

Add sweet potato and toss in spice mixture.
Step 5

Add coconut milk and stock and bring to the boil. Reduce heat and simmer, partially covered, for 12 to 15 minutes or until sweet potato is tender.
Step 6

Just before serving, add spinach and cashews and toss for 1 minute.