Sweet Potato, Cashew and Coconut Curry

With half a can of coconut milk left over in the fridge, some potatoes and not much else but a stocked pantry and an unwilling motivation to delve into my skinny looking purse I threw together a vegetarian (and equally as satisfying) version of my Keralan Fish Curry.

Serves 3-4

  • 1 large onion
  • 1 small red chilli, chopped finely
  • 2cm piece of ginger, grated finely
  • 2 tsp mustard seeds
  • 2 tsp fenugreek seeds
  • 1 tsp coriander seed
  • 1 tsp chilli powder
  • 1 tsp turmeric
  • Bunch coriander, chopped
  • 400ml coconut milk
  • 200ml water
  • 1 Kaffir lime leaf OR ½ juice of a lime
  • Handful of desiccated coconut
  • 2-3 small sweet potatoes, peeled and cut into chunks
  • 1 tsp tamarind paste
  • Large handful of cashew nuts
  • Few large handful of sugar snaps/mange tout/green beans
  1. Par boil your sweet potatoes until just cooked but still a little firm. Drain and set aside.
  2. Heat a little oil in a heavy based pan. Add the mustard, fenugreek and coriander seed and fry until beginning to pop and smell fragrant.
  3. Add the chopped onion and fry on a lowish heat for about 5 minutes until really soft.
  4. Once soft, add the chilli and cook for a few more minutes before adding the ginger and doing the same.
  5. Add the ground dry spices and cook out for 1 minute or so.
  6. Add the coconut milk, the stock and the lime leaf
  7. Simmer gently for about 10-15 minutes until thicker and creamy.
  8. Once nearly at the desired consistency, add a handful or two of dessicated coconut and a handful or chopped coriander, saving most for garnish. Add the tamarind paste for sweetness.
  9. Add the sweet potato, the cashew nuts and throw in your vegetables for a few minutes.
  10. (If not using a Kaffir lime leaf, squeeze in ½ the juice of your lime here)
  11. Serve with rice or naan bread. Garnish with extra chopped coriander, sliced spring onions if you like and an extra handful or two of cashew nuts.