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Weekend Recipe: Dalston Sweet Potato Curry

Photographer: Georgia Glynn Smith

Serves 6
Preparation time: 15 minutes
Cooking time: 40 minutes

1 onion
1 tablespoon sunflower oil
4 cloves of garlic
a 2.5cm piece of fresh ginger
2 teaspoons ground coriander
2 teaspoons ground cumin
½–1 teaspoon cayenne pepper, depending how hot you like it
1 level teaspoon turmeric
1 x 400g tin of chopped tomatoes
4 sweet potatoes (not giant ones), peeled and cubed
1 cauliflower
1 x 400g tin of coconut milk
100g cashew nuts
sea salt and freshly ground
black pepper 

1. Peel the onion, roughly chop and fry gently in the oil in a large saucepan for 5 minutes. Peel and grate the garlic and ginger, add to the pan and fry for 1 minute. Add the spices and cook for a further 2 minutes until they are fragrant.

2. Add the tomatoes and sweet potatoes. Cook for about 30 minutes, adding water if it seems to be drying out.

3. Divide the cauliflower into florets and add them to the pan with the coconut milk.

4. Put the lid on and simmer for around 8 minutes, or until soft.

5. Meanwhile, gently toast the cashew nuts in a dry frying pan.

6. Season to taste and add the nuts just before serving.

* Add spinach, coriander or peas for a bit of colour.
* Serve with rice and a blob of natural yoghurt.

Recipe taken from Little Leon: One Pot: Naturally fast recipes, available here