Simon Gault’s Creamy Cashew Sweet Potato Curry with Wicked Indian Rice.

Creamy Sweet Potato Curry made with warm spices, creamy coconut and crunchy cashews not only make this a worthwhile dinner. Served with Indian rice, or just in a bowl on its own. Not only will this curry hit all the right spots but it is bound to become in regular rotation at your house real soon.

Sweet potatoes are rich in iron, vitamin B, C, D and have many health benefits. These are good for people of all age groups. Though they are high in carbs. Due to their high fibre, they don’t spike the sugar levels in diabetics hence making them better food than potatoes.

If you are in search of delicious and healthy curry recipes don’t miss this creamy cashew curry or this sweet potato green curry quinoa casserole. I am not just talking about just any old curry but I am talking about the kind of curry that hits that perfect spot between silky-creaminess and fire-breathing flavour all in one bite.

The cool thing about this recipe is that you can pretty much throw in whatever veggies you have on hand! You could use any kind of pepper, potatoes, celery, etc! Get creative, people…make this your own meal.  However, there are also other protein-rich based ingredients such as beans or tofu that you could add to this curry. Can be swapped out the vegetables for chicken or prawns.

Tips for Making Sweet Potato Curry

  • One of my top tips for making this Sweet Potato Curry is to ensure all your sweet potato pieces are the same.
  • I also wanted the onions to essentially melt away into this dish, so I diced mine very finely
  • let the spices cook without liquid for about 30 seconds, to really pull out their aromatics and flavours.
  • Also, don’t forget that lime at the end, and a good dose of salt. These little tips go a long way, especially for a one-pot dish.

Simon Gault’s Creamy Cashew Sweet Potato Curry with Wicked Indian Rice.

Recipe by Simon GaultCuisine: Curry
Servings

6

servings
Cooking time

50

minutes

This is a super versatile recipe – you can make it with meat if you prefer, use only eggplant or only kumara, add frozen prawn cutlets or cubed fish towards the end of cooking – whatever you like!

Ingredients

  • 1 large eggplant (cut in chunky cubes)

  • 3 tablespoons extra-virgin olive oil

  • 2 cups vegetable stock (made from 2 cups water + 2 tablespoons vege stock concentrate)

  • 2 tablespoons Indian seasoning or Simon’s Mild Curry Powder (recipe below)

  • 1½ cups coconut milk

  • 1 cup raw cashew nuts (plus extra for garnishing)

  • 2 tablespoons coconut oil

  • 1 teaspoon mustard seeds

  • 2–3 cloves garlic, minced

  • 1 medium onion, chopped

  • 900g baby kumara/sweet potato (skin on, washed, cut in chunks)

  • 3cm piece fresh ginger root, peeled and julienned, for serving

  • Optional
  • salt, to taste

  • fresh herbs, for serving

  • Ginger (thinely sliced into batons)

  • Indian Rice
  • 1 tablespoon coconut oil

  • 2–3 garlic cloves, minced

  • 2 spring onions, white parts finely chopped (keep green parts for garnishing)

  • 2 tablespoons grated fresh ginger

  • 3 cups vegetable stock (made from 3 cups water + 3 tablespoons vege stock concentrate)

  • 1 teaspoon–1 tablespoon Indian seasoning

  • 2 cups basmati rice

Directions

  • CURRY | Preheat oven to 190°C.
  • Place eggplant chunks in a baking dish or using your UltraPro lid, add olive oil and toss to coat. Bake until eggplant is soft and tender but still holding its form, rather than collapsing into mush (about 20 minutes). Set aside when done, leaving the oven on.
  • Meanwhile, into a blender add stock, seasoning, coconut milk and ¾ cup of the cashews nuts. Blend on high speed until smooth and creamy then pour curry sauce into your UltraPro Base and set aside.
  • In a large CS Saucepan (over medium-high heat) add coconut oil, mustard seeds, garlic and onion. Sauté 4–5 minutes, until soft (you don’t want to add any colour). Add to curry sauce in casserole dish along with kumara chunks, remaining ¼ cup of cashews and baked eggplant. Stir to combine.
  • Reduce oven heat to 185°C. Place lid on UltraPro then bakes for 40–50 minutes, until kumara is tender. Taste and add salt if needed.
  • RICE | Into a saucepan with a tight-fitting lid, add coconut oil, garlic, spring onion and ginger. Sauté over medium heat for 2–3 minutes (you don’t want to add any colour).
  • Remove pan from heat, add stock and seasoning (use as much or as little as you like, to your taste) and stir to combine.
  • Using a colander, wash the rice thoroughly under cold water until water runs clear (around 1 minute).
  • Add rice to cooking liquid, stir to combine then return the saucepan to heat until it begins to simmer. Reduce heat to low, cover and cook for 15 minutes.
  • Remove pan from heat and set rice aside to steam for 10 minutes with the lid on (no peeking!). Fluff with a fork, garnish with spring onion greens and serve with Eggplant & Kumara Cashew Curry, ginger batons, raw cashews and herbs (if using).

Related

  • Add curry leaves if you have them when cooking the mustard seed, onion and garlic and mix.
  • If you like it hot, add chopped red or green chilli.
  • The addition of green veges (we used green beans) adds a lovely splash of colour – blanch then stir in just before serving.

  • https://tupperware.co.nz/lemon-rosemary-thyme-roasted-chicken
  • /https://tupperware.co.nz/warming-winter-lasagna/
  • https://tupperware.co.nz/roasted-eggplant-with-yoghurt-dressing/
  • https://tupperware.co.nz/cashew-sweet-potato-curry-with-wicked-indian-rice/
  • https://tupperware.co.nz/easy-vegetarian-eggplant-lasagna/

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