Sweet Potato, Spinach & Cashew Curry

• Vegan
• Gluten free

• Produce

  • 2 good handfuls Baby spinach
  • 1 pinch Chilli flakes
  • 2 cloves Garlic
  • 1 tbsp Ginger, fresh
  • 1 cup Onion
  • 1 1/2 lb Sweet potato

• Canned Goods

  • 1 cup Coconut milk
  • 1 cup Vegetable stock

• Pasta & Grains

  • 1 9.9 oz packages Veetee dine in basmati rice

• Baking & Spices

  • 1/2 tsp Cardamom, whole seeds
  • 1 tsp Coriander seeds
  • 1 tsp Mustard seeds
  • 4 Peppercorns
  • 2 tsp Turmeric, ground

• Oils & Vinegars

  • 1 2 Tbs Tbs Peanut or coconut oil

• Nuts & Seeds

  • 1 cup Cashews, toasted
  • 1 tsp Cumin seeds

Found on kyleecooks.com

Description

Directions

• Put cardamom, peppercorns, cumin, coriander, mustard seeds and chilli flakes in a dry frying pan over medium heat. Cook, stirring for 3 minutes. Remove from heat.
• Spoon spices and turmeric into a spice grinder (or mortar and pestle) and grind to a powder.
• Heat a non-stick frying pan over medium heat.
• Add oil and saute the onion until it softens, and add garlic and ginger.
• Cook, stirring for 2 minutes.
• Add sweet potato and toss in spice mixture.
• Add coconut milk and stock and bring to the boil. Reduce heat and simmer, partially covered, for 12 to 15 minutes or until sweet potato is tender.
• Heat your Veetee Dine In Basmati Rice in the microwave according to package directions.
• Just before serving, add spinach and cashews and toss for 1 minute.