A sweet potato curry can be creamy without feeling heavy. Here, we stir in our cashew spread at the end of cooking to bind the sauce. The cashews bring body, while lime and spices keep the dish balanced.
This plant-based recipe comes together in one pan. Serve it on its own or with basmati rice.
Why use our cashew spread in a curry?
Cashews make up 70% of our spread. It also contains Spanish orange blossom honey, Bourbon vanilla seeds, cocoa butter, rapeseed oil, sunflower lecithin and fleur de sel.
We stir it in off the heat or over very low heat, once the vegetables are tender. Blending it first with a little hot sauce helps it disperse smoothly and thicken the curry without flour. As the spread already contains honey and fleur de sel, taste before adding more salt.
Ingredients for 4 servings
- 600 g peeled sweet potatoes
- 240 g cooked, drained chickpeas
- 1 yellow onion
- 2 garlic cloves
- 2 cm fresh ginger
- 2 tsp curry powder
- 1 tsp ground cumin
- 400 ml coconut milk
- 150 ml water, plus more if needed
- 80 g of our cashew spread
- 1 tbsp rapeseed or olive oil
- Juice of ½ lime
- Pepper and salt, added after tasting
- Fresh coriander, optional
Allow about 15 minutes for preparation and 25–30 minutes for cooking.
Step-by-step method
1. Build a gentle aromatic base
Cut the sweet potatoes into even 2 cm cubes. Finely slice the onion, then chop the garlic and ginger.
Heat the oil in a saucepan or casserole. Cook the onion over medium heat for 5 minutes without deeply browning it. Add the garlic, ginger, curry powder and cumin. Stir for 30 seconds, letting the spices scent the oil without burning.
2. Cook the sweet potatoes and chickpeas
Add the sweet potato, coconut milk and water. Stir, partially cover and simmer for 15 minutes. Add the chickpeas and cook for another 5–10 minutes. A knife should slide easily into the sweet potato, while the cubes still hold their shape.
3. Stir in the cashew spread
Ladle a little hot sauce into a bowl. Add 80 g cashew spread and whisk until smooth. Pour it back into the pan, stir and warm gently for 1–2 minutes without a vigorous boil.
Finish with lime juice. Add a splash of hot water if the sauce is too thick; simmer uncovered for a few minutes if it is too loose. Taste before seasoning with salt.
Adjusting the texture and spice
For an even creamier sauce
Loosen another spoonful of cashew spread with hot sauce before adding it gradually. A little goes a long way as the curry thickens quickly.
For more heat
Add a little more curry powder or a pinch of chilli. Extra lime can sharpen the flavours without adding salt.
Ingredient swaps
Butternut squash can replace sweet potato by weight, although you should check its cooking time. Red lentils behave differently from chickpeas: they absorb more liquid and thicken the sauce, so the quantities would need adjusting.
What to serve with it
Serve with basmati rice, bulgur or bread. Add coriander and lime just before eating so the fresh flavours are not lost in the cooking.
Allergens and storage
Allergen: this recipe contains cashew nuts. Our spread may also contain traces of other nuts. Check the labels on your curry powder and coconut milk too.
Refrigerate leftovers in a clean, sealed container within two hours of cooking. Keep them in the coldest part of the fridge at 0–4°C and eat within 48 hours. Reheat only the portion you need until piping hot throughout.
Important: our spread contains honey, so do not serve this curry to children under 12 months.
A savoury way to use our cashew spread
This recipe shows how a spread can become the base of a savoury sauce. Start with a measured amount, taste, then adjust the consistency. See the full ingredients and available size of our cashew spread.
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