Sweet Potato Spinach And Cashew Curry Recipe

Cooking Directions

• STEP 1.Heat oil in a large pan and sauté onions until golden brown.
• STEP 2.Add garlic, ginger, and spices and cook for another minute.
• STEP 3.Add sweet potatoes and cook until they start to soften.
• STEP 4.Add tomatoes, coconut milk, and vegetable broth. Simmer for 15-20 minutes.
• STEP 5.Stir in spinach and cashews and cook until spinach wilts.
• STEP 6.Season with salt and pepper to taste.
• STEP 7.Serve the curry hot with rice or naan bread.
• STEP 8.Garnish with fresh cilantro and a squeeze of lime juice, if desired.

Cooking Tips

• To save time, you can use pre-cut sweet potatoes.
• For a spicier curry, add a chopped chili pepper or a pinch of cayenne pepper.
• You can substitute other leafy greens like kale or Swiss chard for the spinach.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the curry on the stovetop or in the microwave before serving.

Storage and Serving

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the curry on the stovetop or in the microwave before serving.
• Serve the curry hot with rice or naan bread.
• Garnish with fresh cilantro and a squeeze of lime juice, if desired.