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Sweet Potato, Kale and Cashew Curry Recipe


To serve


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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