Roasted Sweet Potato & Cashew Korma
Bryony's Kitchen
Bryony's Kitchen
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  • 2 large sweet potatoes, peeled and chopped into chunks
  • 10 cardamom pods, crushed, husks discarded
  • 2 tsp cumin seeds
  • 1 onion, roughly chopped
  • 3 cloves garlic, grated
  • 1 green chilli, chopped
  • 2 peppers, deseeded and sliced (I use 1 red and 1 yellow)
  • 1 tsp turmeric
  • 3 tsp garam masala
  • ½ tsp grated nutmeg
  • 4 tbsp ground almonds
  • 2 tins coconut milk
  • 1 bay leaf
  • 1 vegetable stock cube
  • 150 g green beans, topped, tailed and halved
  • 75 g cashew kernels
  • 3. Stir in the peppers and cook for a further 8 minutes before adding the turmeric, garam masala, nutmeg and almonds. Stir through the spices and cook for a further minute or so, then add the saffron, coconut milk, bay leaf and stock cube. Bring to the boil, then turn down the heat and allow to simmer for about 20 minutes, adding the green beans 10 minutes before the end of the cooking time.
  • 4. While the curry is simmering, put the cashews into a dry frying pan on a low
  • 5. To finish, stir through the fresh coriander. Serve with rice, and sprinkle the remaining cashews over the top.



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