Sweet Potato Korma


Vegan, hearty and delicious A great dish for the chilly fall evenings! 

Recipe inspiration from Naturally Sassy


  • 1/2 cup cashew nuts (soaked)
  • 1 cup coconut milk
  • 2 tbsp coconut oil
  • 1/2 cup water
  • 12 oz can chickpeas
  • 4 cups spinach
  • 1 cup peas
  • 1 sweet potato pealed and chopped into cubes
  • asparagus spears (about a cup of diced spears)
  • good pinch of salt and red pepper flakes (if you like heat)

For curry base:

  • 1/2 tbsp oil
  • 1 tsp garam masala
  • 1 tsp cumin powder
  • 2 tsp turmeric
  • 1/4 tsp chili powder

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. Season with salt. Serve with brown rice if desired.