Creamy Cashew and Sweet Potato Korma Curry — a plant-based Indian recipe by BOSH!
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Creamy Cashew and Sweet Potato Korma Curry

This korma is genuinely one of our go-to weeknight dinners when we want something that feels indulgent but is actually doing you a world of good. The creamy cashew base is so rich and velvety you'd never guess it's completely plant-based, and the roasted sweet potato and chickpeas add this gorgeous depth that you just don't get from chucking everything straight into a pot. We love how the homemade curry paste brings everything alive; fresh ginger, warming spices, the whole lot blended into something seriously special. It's the kind of meal that makes you feel like you've really cooked something, and it only takes 30 minutes. Make this tonight. You won't regret it.

Cook: 30 min
Serves 2

Before You Start

  • Preheat oven to 200°C
  • Large baking tray
  • Blender
  • Large pan
  • Soak cashews in hot water for 15 minutes

Ingredients

  • 2 sweet potatoes
  • 1 x 400g can of chickpeas drained
  • 1 tbsp curry powder
  • 1 chunk of fresh ginger
  • 1 lime
  • 2 tbsp harissa paste
  • 1 tbsp tomato purée
  • 1 tbsp garam masala
  • 50g cashews
  • 20g desiccated coconut
  • 2 tbsp mango chutney
  • 200ml water
  • 1 onion
  • 2 garlic cloves
  • 1 x 400g can of coconut milk
  • 1 Large handful of spinach
  • olive oil for drizzling
  • 1 x 250g bag(s) of microwavable basmati rice
  • Salt & pepper to taste

Method

1

Roast the vegetables

  • Cut the sweet potatoes into bite-sized pieces and place into a large baking tray
  • Add the chickpeas, curry powder, a good drizzle of olive oil and a pinch of salt
  • Mix well and roast for 20 - 25 minutes until soft
2

Blend the curry paste

  • Peel the ginger, juice the lime and add to the blender with all the remaining curry paste ingredients
  • Blend until smooth, adding a dash more water as needed to make it blend into a thick, smooth paste
3

Make the curry

  • Peel and slice the onion and garlic
  • Place a large pan over a medium heat and add some olive oil
  • Once warm, add the diced onion, garlic and a pinch of salt
  • Mix well and cook until soft (about 5-10 minutes)
  • Once soft, add the curry paste and cook for another 5 minutes
  • Once the paste is cooked, pour in the coconut milk and allow to bubble away on a gentle simmer for another 10 minutes
4

Time to serve

  • Add all of the roasted vegetables to the curry
  • Spoon all of the roasted vegetables into the curry
  • Add the spinach and mix well
  • Cook until the spinach wilts
  • Serve the curry with a side of rice

Tips & Variations

  • Make it saucier: We love a generous amount of sauce, so if you want more, just add an extra splash of coconut milk or a little veggie stock to loosen things up at the end.
  • Swap the veg: Sweet potato is our favourite here but butternut squash works brilliantly too. Henry always uses whatever's hanging around in the kitchen and it never disappoints.
  • Toast your cashews: If you've got an extra five minutes, toast a handful of cashews in a dry pan and scatter them on top before serving. Adds a lovely crunch and looks really impressive.

Why This Works

The trick here is roasting the sweet potato and chickpeas before they go anywhere near the sauce. It caramelises the edges and gives them a slightly crispy bite that holds up in the korma instead of going mushy. And blending your own curry paste rather than using a jar makes a huge difference. It takes two minutes and the flavour is on another level.