Veganuary Recipe Share: Sri Lankan Curry with Sweet Potato and Cashew Nuts
Sri Lankan Curry with Sweet Potato and Cashew Nuts
We’ll be sharing vegan recipes every Saturday in January in support of Veganuary! This week we’ll be sharing the recipe for our Sri Lankan Curry. You can also find it on page 115 in ‘Mildreds the Cookbook’
If you’re looking to save time with this recipe you don’t have to make the curry powder from scratch, a good quality madras curry powder has similar spices and does the job well.
We’re celebrating Veganuary with a vegan advent calendar for the entire month of January. Check out our social pages for vegan recipes, videos and inspiration to help you on your way!
ingredients
1.3kg 3 large sweet potato cut into 4cm chunks, roast in a pre heated oven at 180c until fully cooked, remove from oven and set aside.
250g roasted cashew nuts set aside for garnish
1 large onion diced
5cm/30g chunk ginger
3 cloves garlic
2 green chilli
12 fresh or frozen curry leaves
splash vegetable oil
method
Blend the above ingredients minus the curry leaves in a food processor until it forms a smooth paste
Heat oil in a large pot and fry curry leaves quickly for 10-15 seconds being careful not to burn them, add curry paste and fry for 6-8 minutes on a medium heat
to the paste add:
2tsp salt
2tsp turmeric powder
1 stick cinnamon
1tbsp curry powder (see recipe)
Fry for a further 2-3 min then add the following ingredients
1600ml coconut cream
100g creamed coconut paste
1tbsp castor sugar
Bring the curry to a simmer on a medium to low heat and let simmer for 15 min, add your sweet potatoes and cook for a further 6-8 min until the potatoes are heated through
Serve in a bowl, garnish with roasted cashew nuts. Serve with some basmati rice and spicy sambal.
1.3kg 3 large sweet potato cut into 4cm chunks, roast in a pre heated oven at 180c until fully cooked, remove from oven and set aside.
250g roasted cashew nuts set aside for garnish
1 large onion diced
5cm/30g chunk ginger
3 cloves garlic
2 green chilli
12 fresh or frozen curry leaves
splash vegetable oil
Blend the above ingredients minus the curry leaves in a food processor until it forms a smooth paste
Heat oil in a large pot and fry curry leaves quickly for 10-15 seconds being careful not to burn them, add curry paste and fry for 6-8 minutes on a medium heat
to the paste add:
2tsp salt
2tsp turmeric powder
1 stick cinnamon
1tbsp curry powder (see recipe)
Fry for a further 2-3 min then add the following ingredients
1600ml coconut cream
100g creamed coconut paste
1tbsp castor sugar
Bring the curry to a simmer on a medium to low heat and let simmer for 15 min, add your sweet potatoes and cook for a further 6-8 min until the potatoes are heated through
Serve in a bowl, garnish with roasted cashew nuts. Serve with some basmati rice and spicy sambal.
