Sweet Potato, Kale and Cashew Curry Recipe

Ingredients

1 tablespoon olive, coconut or sesame oil
Bunch of spring onions, finely sliced
2 garlic cloves, grated
Thumb-sized piece of fresh root ginger, grated
3–4 tablespoons Thai red curry paste (depending on the strength of the paste – and if you are vegetarian, don’t forget to check the ingredients)
400 ml (14 fl oz) can coconut milk
1 tablespoon cashew butter or peanut butter
500 g (1 lb 2 oz) sweet potatoes, chopped into bite-sized chunks
150 g (5 ¼ oz) kale, torn into bite-sized pieces
Juice of 1 lime
Handful of roasted cashews, roughly chopped
Sea salt and freshly ground black pepper

To serve

Greek yogurt
Naan bread (optional)

Method

1. Heat the oil in a large saucepan over a medium–high heat. Add most of the spring onions, along with a big pinch of salt, and fry for 2 minutes. Add the garlic and ginger, fry for 2 minutes more, then add the Thai red curry paste. Fry, stirring, for a further 2 minutes, then tip the coconut milk into the pan. Refill the emptied can three-quarters full of water and pour that into the pan too. Add the cashew or peanut butter and stir well to combine.

2. Bring to the boil, then add the sweet potato chunks. Reduce the heat to low and simmer away for 20–25 minutes until the sweet potato is cooked through. Add the kale and lime juice, stir well to combine and cook for 1–2 minutes, until the kale is wilted. Season well with salt and pepper.

3. Spoon the curry into bowls. Scatter over the chopped cashews and the remaining spring onion. Serve with a dollop of Greek yogurt, if using, in each bowl, with some naan bread on the side, if you like.

Recipes extracted from ONE: One Pan, One Hob, One Meal by Elena Silcock, published by Hamlyn (£16.99).

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