Vegan BOSH! x GRUBBY Creamy Cashew & Sweet Potato Korma Curry BOSHTV

BOSH! x GRUBBY Creamy Cashew and Sweet Potato Korma Curry

  • Simple
  • 0:30 m
  • 16 ingredients

Soft chunks of spiced sweet potato mixed through a creamy korma sauce made from blending cashews with mango chutney and spices. Served with a side of brown rice. Get your BOSH! x GRUBBY Creamy Cashew & Sweet Potato Korma Curry here.

Serves: 2

Ingredients

For the roasted spiced vegetables

  • 2 sweet potatoes
  • 1 x 400g can of chickpeas drained
  • 1 tbsp curry powder

For the curry paste

  • 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

For the curry

  • 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

Before you start

Preheat oven to 180°C, fan setting | Lined baking tray | Blender | Large saucepan

Step 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

Ingredients

  • 2 sweet potatoes
  • 1 x 400g can of chickpeas drained
  • 1 tbsp curry powder
  • olive oil for drizzling
  • Salt & pepper to taste

Step 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

Ingredients

  • 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

Step 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

Ingredients

  • 1 onion
  • 2 garlic cloves
  • 1 x 400g can of coconut milk

Step 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

Ingredients

  • 1 Large handful of spinach
  • 1 x 250g bag(s) of microwavable basmati rice