Sri Lankan sweet potato and cashew curry

Sri Lanka loves a cashew curry. Here soaked cashews go soft and buttery in a fragrant coconut sauce with sweet potato, chickpeas and spinach.

Ingredients

• 100 g Cashew nuts
• 30 ml Vegetable oil
• 1 Onions, sliced
• 0.2 Garlic, 3 cloves, crushed
• 15 g Fresh ginger, grated
• 1 Fresh chillies, slit
• 1 Cinnamon sticks
• 15 g Curry powder
• 3 g Ground turmeric
• 2 Tomatoes, chopped
• 700 g Sweet potatoes, peeled, in 3cm chunks
• 400 g Chickpeas, drained
• 400 ml Coconut milk
• 150 g Spinach
• 1 Limes
• 4 g Salt
• 300 g Basmati rice
• 10 g Fresh coriander

Method

1. Cover the cashews with boiling water and leave them to soften.
2. Heat the oil in a large pan and fry the onion until golden. Add the garlic, ginger, chilli, cinnamon, curry powder and turmeric and stir for a minute, then add the tomatoes and cook until they collapse.
3. Add the sweet potato, chickpeas, coconut milk, salt and 200ml water. Cover and simmer until the sweet potato is tender.
4. Rinse the rice and boil it in plenty of salted water, then drain and leave covered.
5. Drain the cashews and stir them in with the spinach. Simmer for a few minutes until the spinach wilts. Remove the chilli and cinnamon, squeeze in the lime and check the salt.
6. Serve over rice with coriander scattered on top.