Kumara and Cashew Curry (SF)

[Guest guest]

Kumara and Cashew Curry

 

 

1/2 teaspoon cardamom seeds

4 whole peppercorns

1 teaspoon cumin seeds

1 teaspoon coriander seeds

1 teaspoon mustard seeds

pinch chilli flakes

2 teaspoons ground turmeric

2 tablespoons (8 tsp) peanut oil

1 onion, finely chopped

2 cloves garlic, crushed

6 cm (2 1/4 " ) piece of ginger, grated

6OO g (21 oz) kumara (orange sweet potato),

peeled, cut into 2 cm (3/4 " ) pieces

1 cup coconut milk

1 cup vegetable stock

1 cup toasted cashew nuts

150 g (5 1/3 oz) baby spinach leaves

 

 

1. Place cardamom, peppercorns, cumin, coriander, mustard seeds and

chilli flakes in a dry frying pan over medium heat. Cook, stirring,

for 3 minutes. Remove from heat.

 

2. Spoon spices and turmeric into a spice grinder and grind to a powder.

 

3. Heat a non-stick frying pan over medium heat. Add oil, onion,

garlic, ginger and spices. Cook, stirring, for 2 minutes. Add kumara

and toss in spice mixture. Add coconut milk and stock. Bring to the

boil. Reduce heat and simmer, partially covered, for 12 to 15

minutes or until kumara is just tender.

 

4. Add cashews and spinach. Toss for 1 minute. Serve with steamed rice.

 

 

Serves 4.