Sweet Potato, Broccoli, and Cashew Curry

I made this deliciously creamy vegetable curry last week when I had some lovely friends over for dinner, and although I’ve made it before then and made it since, for some reason I’m really terrible at remembering to post any curry recipes on here! I make curry so much, and often just throw in whatever vegetables I have, that to me it almost seems like something too simple and easy to blog about – a bit like oatmeal or avocado toast!

However this one has proven to be so popular, and it’s been a while since my last curry recipe, so I’m happy to be sharing this one with you! It really is just what I crave when it’s this cold.

Serves: 4

Ingredients:

Coconut oil
1 medium brown onion, finely diced
4 cloves garlic
2cm knob fresh ginger, finely grated
1 tsp ground coriander
1 tsp ground cumin
2 tsp turmeric
1/2 tsp cinnamon
1/2 tsp dried chilli flakes
1 tsp salt
1 can chopped tomatoes
1 vegetable stock cube
300-400g sweet potato, cubed (about 2 regular sweet potatoes)
300g broccoli, chopped into florets
1 can coconut milk, ideally left in the fridge overnight, or otherwise left to stand and separate
A handful cashew nuts
1 tsp garam masala

What to do:

• Melt around 1 tbsp coconut oil in a large pan, then add the finely diced onion
• Fry on low heat for 10 minutes, until translucent and golden. Add a small splash of water partway through if necessary
• Crush the garlic and add it along with the ginger, and stir for one minute
• Add the rest of the spices (not the garam masala) and stir for around one minute until fragrant
• Add the can of tomatoes, then fill up the can halfway with hot water and add that to the pan as well, along with the stock cube
• Add the cubed sweet potato and let it simmer for 5-10 minutes
• Without shaking it or moving it too much, open the can of coconut milk and scoop out the really think coconut cream on the top, leaving the water behind. Add this to the curry along with the broccoli florets (dice and add the stems too, they’re really nutritious!)
• Leave the curry to simmer gently for another 5-10 minutes or so until the vegetables are cooked and it starts to thicken up
• Throw in the cashews and stir
• Taste test – you might need to add more salt. When it’s ready add the garam masala and stir through
• Serve with fresh coriander and rice. For a real feast serve with dal, and naan (recipe coming soon)!