Sweet Potato & Spinach Korma
10 min Prep, 20 min Cook
This sauce is made from a mixture of cashews and coconut which come together to create the cream alternative. We then add the highly anti-inflammatory spice turmeric, cumin, garam masala and a little chilli powder. The spices turn this sauce into an indian delight, and add tons of beneficial nutrients. Instead of the normal chicken in an indian korma we've got cubes of sweet potato which acts as the wholesome element of the dish. We then also add chickpeas, peas, asparagus and spinach. I love to garnish this dish with some desiccated coconut, and sprigs of coriander.
Peal and chop the sweet potatoes. Boil the sweet potatoes for 20 minutes or until soft.
In a blender process the cashew nuts, coconut oil, coconut milk, water and curry base.
In a wok with a drizzle of olive oil, add all the vegetables continue to stir till soft.
Add the korma sauce, heat and serve. Serve with brown rice if desired.
Serving Size 2346.5 g
|Amount Per Serving|
|Calories 2849 cals||142%|
|% Daily Value*|
|Kilojoules 11943 kJ||142%|
|Fat 85 g||131%|
|Sodium 5288.1 mg||230%|
|Carbohydrate 407.1 g||136%|
|Protein 135.1 g||270%|
|*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.|