Easy Sri Lankan Curry with Toasted Cashews
Calories:
Ingredients
- 1 tbsp oil
- 1 medium sweet potato (~ 400g), peeled and cut into chunky dice
- 1 medium aubergine (eggplant), cut into chunky dice
- 1 medium leek, halved lengthwise then sliced
- 4 medium mushrooms, quartered
- 3 cloves garlic, minced
- 1/2 tsp fresh ginger, grated
- 1 tsp ground cumin
- 1 tsp ground coriander
- 2 tsp curry powder
- 400 ml full-fat coconut milk (~ 1 3/4 cups)
- Large handful fresh spinach
- 150 ml vegetable stock (~ 2/3 cup)
- Salt
- Black pepper
- 3 tbsp cashew nuts
- To serve: fresh coriander (cilantro), basmati rice, naan bread
Instructions
- Heat the oil in a large, deep frying pan or wok, and add the diced sweet potato, aubergine and leek. Cook over a medium heat for 5 minutes, stirring regularly.
- Add the mushrooms, garlic, ginger and spices, and cook for a few minutes more until the mushrooms are soft and the leeks are beginning to brown.
- Add the coconut milk, spinach and vegetable stock. Bring to a gentle simmer, and leave to cook for around 10 more minutes, until the potatoes are tender. Season to taste.
- Just before serving, add the cashew nuts to a dry pan over a medium-high heat, and toast them for a couple of minutes until golden brown. Keep an eye on them and shake the pan regularly, as they burn easily.
- Serve the curry with basmati rice and / or naan bread, topped with fresh coriander.
Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.
🖨 Recipe printed from www.easycheesyvegetarian.com
Scan QR code to see useful tips, substitutions, serving suggestions, and more photos.