Cashew and Sweet Potato Curry
Back in the third year of my undergraduate program in Nutrition, we were required to take a Restaurant Operations Management course. I was paired up with a couple of fellow students and away we went. We were told to create a theme, menu with signature dishes and essentially run our own restaurant for the public with the help of our other classmates. At the time, it was a nightmare of a project but looking back it was a pretty cool opportunity.
One of the menu items that we learned to make during this process was this Cashew and Sweet Potato Curry. It was such a hit that I have kept the recipe after all of these years and shared it with friends along the way.
It’s a comforting plant-based stew, packed with flavour that is a great meal to transition you into the warmer weather. Enjoy!
Cashew and Sweet Potato Curry
Ingredients
- 2 tbsp olive oil
- 1 medium white onion diced
- 3 cloves garlic finely chopped
- 6 cups sweet potatoes
- 4 cups vegetable stock
- 1 1/2 tbsp curry powder
- 2 540 ml cans black eyed peas drained and rinsed
- 3/4 cup raw cashews
- 4 cups fresh spinach or 1 cup sweet peas
- 1 tsp salt
- 1/2 tsp black pepper
Cashew Cream
- 3/4 cup raw cashews
- 1 cup soy milk
Instructions
- Peel the sweet potatoes and cut them into 1/2 inch cubes.
- In a large pot over medium heat, add the olive oil and saute the onions, garlic and curry powder for about two minutes or until softened.
- Add the sweet potatoes and vegetable stock. Bring to a boil and then simmer for 15 minutes, or until the sweet potatoes are cooked.
- In the meantime, make the cashew cream by combining the cashews and soy milk in a blender or food processor. Blend until the mixture is very smooth and creamy. This can be done a day ahead if needed.
- To the large pot, add the cashew cream, black eyed peas, remaining cashews and spinach or peas and simmer until the mixture thickens (about 5-10 minutes).
- Season with salt and pepper, serve and enjoy!
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