This easy Sweet Potato Korma recipe is rich, mild and aromatic. It is also great for making ahead, is ready in under an hour, and is naturally vegan, too!
- 2 large sweet potatoes
- 2 tbsp light oil
- sea salt
- 30g (1 oz) unsalted cashews
- 3 green cardamom pods
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1/2 tsp turmeric
- 1 small brown onion
- 2 large garlic cloves
- thumb size piece fresh ginger
- 1/2 green chilli
- 1 large plum tomato
- 1 cinnamon stick
- small handful fresh coriander
- lime wedges, for serving
- cooked rice, for serving
- Pre-heat the oven to 200 degrees (390 fahrenheit). Cut the sweet potatoes into bite sized cubes (don’t worry about peeling them) and toss on a baking sheet with 1/2 tbsp of the oil and a generous pinch of sea salt. Roast in the oven for 40 minutes until tender and slightly caramelised, tossing half way.
- Place the cashews in a small saucepan and cover with cold water. Set them over a medium heat and bring to a simmer. Allow to simmer and soften for 20 minutes before draining away the cooking water. Set aside.
- In a mortar and pestle grind the seeds from the cardamom pods, the cumin seeds and the coriander seeds into a fine powder. Stir in the tumeric.
- Peel and finely chop the onion, and peel and finely grate the garlic and ginger. De-seed and finely chop the green chilli.
- Heat the remaining 1 1/2 tbsp of oil in a large non-stick frying pan set over a high heat and fry the onion, garlic, ginger and chilli, stirring often for 5-6 minutes or so until soft, slightly coloured, but not burnt. Stir in the spices and cook for a minute more until aromatic.
- Finely chop the tomato and stir it into the onions. Cook for another 3-4 minutes until the tomato has started to break down.
- Scrape the onion mixture into a blender or powerful food processor along with the cashews, 1/2 tsp of salt and 100ml (2/3 cup) water. Blitz until smooth.
- Return the sauce to the pan along with another 200ml (3/4 cup) water and the cinnamon stick. Bring to the boil then reduce to a simmer, allowing to bubble away on low for 15-20 minutes until the sauce has thickened.
- Stir in the sweet potato and cook for another 5 minutes or so until the sweet potato pieces have heated through. Check the seasoning, and add a little water from the kettle if you feel the sauce needs to be loosened a little. Stir in the coriander – roughly chopped – before serving with cooked rice and the utterly essential lime wedges for squeezing on top of each portion.