Creamy Sweet Potato And Kale Curry

Creamy Sweet Potato And Kale Curry

To make this curry creamy I use unsweetened cashew milk. Plenish and Rude Health both make additive free unsweetened cashew milk, but if you want to make your own from scratch, soak 50g cashews in water for a few hours, drain, wash, then liquidise with 400mL water. Alternatively use a tin of coconut milk.

Free from: gluten, wheat, yeast

Nut free: use coconut milk instead of cashew milk

Soya free: substitute soya beans with frozen peas

This is a vegan recipe

Creamy Sweet Potato And Kale Curry
Servings: 4 People
  • 1 medium onion (chopped)
  • 2 cloves garlic (peeled and sliced)
  • 1 tin chopped tomatoes
  • 3 medium sweet potato (peeled and chopped into cm cubes)
  • 400 mL unsweetened cashew milk
  • 1/4 tsp turmeric
  • 1/4 tsp ground coriander
  • 1/4 tsp ground cumin
  • 3 handfuls kale (chopped)
  • 1/2 cup frozen soya beans
  • chilli flakes and salt (to taste)
  • 1 tsp lemon juice
  • 1/2 tsp garam masala
To serve:
  • brown or black rice
  1. Sauté the onion and garlic in a little water until soft.

  2. Add the sweet potato, turmeric, coriander and cumin, tinned tomatoes, and the cashew milk.

  3. Cook on low for 20 min or so until the veg is all soft. If it starts to dry out add a splash of water. 

  4. Add the kale and cook for a further 10 min.

  5. Add the soya beans and allow to defrost.

  6. Season with chilli flakes, salt, lemon and garam masala. Serve with rice.

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