New Obsessions: Sweet Potato and Cashew Nut Curry
We have all been there as a student, scrolling through the mass of online recipes to spark some kind of inspiration other than the turkey twizzlers and potato smiley faces that you had planned for the next few dinner dates…
My boyfriend is an honorary vegetarian, and I definitely was not, but there was one recipe we found that totally turned my attention to this new idea of meals without meat.
So in this post, I will show how I eradicated the unnecessary, inaccessible ingredients spouted by the professional chiefs as they saute shrimps and spice with saffron, as well as sharing a new-found veggie favourite for the books.
Plucked from the incredible Mildreds recipe book, I dwindled down the ingredients to its bare necessities, and we came up with:
1-2 large sweet potato/es
1 large onion diced
3 garlic cloves
Jar of ginger: 1 tsp of the ginger (it is a bit more expensive but lasts ages compared to just root ginger)
2 tsp. Ground turmeric
12 fresh or frozen curry leaves
4x400ml cans coconut cream
100g creamed coconut
300g basmati rice
400ml boiling water
250g cashew nuts ( cashew nuts can be pretty expensive so we cook this dish with peanuts when we are strapped for cash, but cashews are definitely the optimum ingredient where possible)
Here you can find the step-by-step instructions on how to make it, as well as the full ingredients list that Mildreds supplies.
I definitely got my family’s mouths dropping when I bought this to the table, so why don’t you give it a go too…
Photography by Mildreds.