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January 27, 2013 / Claudia

New Food Thursday: Curry

I made this curry a couple of weeks ago when I wanted something comforting and out of this world tasty in the midst of two weeks without meat and booze (two of our biggest vices). Sadly no photos as it was so delicious we nommed it up before we had a chance!

Sweet Potato and Cashew Nut
Curry

Ingredients:
2 large sweet potatoes, peeled and chopped into chunks
2 handfuls of cashew nuts
1 handful of fresh spinach
1 red onion, sliced
1 tin coconut milk
3cm peeled, diced fresh ginger
3 teaspoons tamarind paste
1 teaspoon ground coriander
2 tablespoons olive oil

Method:
1. Fry the onion and ginger in a heavy based saucepan in the olive oil until the onion is translucent.
2. Add the sweet potato, cashew nuts, coriander and tamarind paste to the pan and cook in the oil for a couple of minutes.
3. Pour over the coconut milk, stir, clamp a lid on the pan and simmer for 20 minutes.
4. Add the spinach and continue to cook for another couple of minutes.
5. Serve with plain naan and enjoy!

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