Sweet Potato Korma

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

Recipe inspiration from Naturally Sassy

Ingredients:

• 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.