This humble, hearty Sweet Potato & Kale Curry dish ticks all of my “ideal” boxes. A pleasant kick of heat and fragrant spice combined with a vibrant assortment of plant-based goodies (including some of my favourite vegetables), makes for an exciting vegetarian dish… whether you pledge yourself to a strictly plant-powered way of eating or not.
It’s warming, delicious and, for those to whom it matters, this curry is vegan, sugar-free, gluten-free, Paleo, IQS-friendly, featuring an impressive cast of nutrient-dense ingredients.
We like to serve this curry with quinoa, cooked using the absorption method with organic vegetable stock instead of water, and a pinch of saffron (just a few threads will do), but please feel free to serve it with whatever you like.
I first shared this recipe a year ago via the healthy lifestyle site Three Silver Spoons, for which I am a guest contributor (check it out for beauty, nutrition, happiness and healthy food inspiration!).
I am fast approaching week 35 of this pregnancy and, despite taking it easy (by my standards) in order to watch my stress levels, the days are flying by! I am currently giving myself a couple of very simple daily challenges; 1) to try out prenatal yoga flows/short workouts available online and 2) to undertake the daily tasks from the latest Peter Walsh 31 Days to Get Organized challenge (coincidentally, the last time I took on the challenge was exactly 3 years ago, when I was around 35 weeks pregnant with Cupcake!). I will share more about both of these little personal challenges soon… and hopefully hang out in the blogosphere a little more too (I miss spending time here with you)!
In the meantime, lots of ❤ from Stockholm and best wishes for an amazing 2016!
SWEET POTATO & KALE CURRY WITH CASHEWS
Makes: 6 servings | Cooking Time : 50-55 minutes
3-4 tbsp melted coconut/macadamia oil
600 g sweet potatoes
1 aubergine (approximately 350 g)
150 g cashews
1 fresh red chilli (medium heat)
2 cloves garlic
2 red onions
1 small thumb sized piece ginger
1 small bunch coriander or parsley
1 tbsp ground cumin
2 tsp ground coriander
4 tsp curry powder
1 tsp chilli flakes
1/2 tsp ground turmeric
6 plum tomatoes
100 g kale, de-stalked and chopped
1-2 tbsp water if needed during cooking
1 fresh lime
- Preheat the oven to 200 C.
- Peel and cut sweet potatoes into chunks (of approximately 3 cm x 3 cm). Pop them into a large bowl and coat lightly and evenly with oil. Turn them out onto a large foil-lined roasting tray.
- Chop the aubergine into similar sized chunks before coating lightly and evenly with macadamia oil then adding them to the roasting tray with the sweet potatoes.
- Roast the aubergine and sweet potatoes for 30-35 minutes, until cooked through and starting to colour.
- Meanwhile, peel and slice the red onions.
- Finely slice the coriander or parsley stalks, reserving the leaves for garnishing later.
- De-seed and slice the red chilli, peel and crush the garlic and grate the ginger.
- Place a large, deep frying pan (one that has a lid; it will be used later) on the stove top set to medium heat. Tip the cashews in and toast them until golden and starting to brown a little. Tip them into a bowl and leave to one side.
- Place the same pan back on the stove top set to medium-low heat. Add 1 tablespoon of oil, followed by the onions, coriander/parsley stalks, chilli, garlic and ginger, and fry everything for 5 minutes until starting to soften.
- Add the dry spices to the pan, with a little more oil if necessary and continue to fry the onion and spice mix for another 3-5 minutes.
- Roughly chop the tomatoes and add them to the pan (with a tablespoon of water if needed). Bring to the boil before reducing to a simmer. Pop the pan lid on but leave it slightly ajar and cook for around 20 minutes.
- When the roasted vegetables are done, remove them from the oven and add them to the curry, along with the chopped kale, the cashews and a tablespoon of water if needed. Pop the lid back on and cook the curry for a further 10 minutes on a low heat.
- Taste and adjust the seasoning if necessary using salt. Sprinkle with fresh coriander/parsley leaves and serve with lime wedges (a squeeze of fresh lime adds a lovely zing) and quinoa cooked with vegetable stock (or plain rice/an alternative, if you prefer).