Creamy Chickpea and Sweet Potato Masala

You’ll find that so many curry recipes call for coconut milk but I find coconut milk quite heavy at times (even the light ones). And whilst making curries delicious, they can tend to repeat on me for hours later. So I thought I would try something different - cashew milk. I have made sauces with cashews before and they are incredibly creamy whilst having a more neutral taste. They also settle quite well in the stomach whilst still being very satiating. If you like a creamy curry then you’ll really enjoy this one.

Ingredients: 

• 60g cashews (soaked overnight or boiled for 10 minutes)

• 300ml unsweetened soy milk

• 1/2 large onion, diced

• 2 tsps ginger, minced

• 4 cloves garlic, minced

• 1 tsp cumin

• 1 tsp garam masala

• 1 tbsp curry powder

• 1/2 tsp chilli powder

• 1/4 tsp turmeric powder

• 1/4 tsp ground black pepper

• 3 tbsp tomato paste

• 1 small sweet potato (250g)

• 1 large carrot, (cut into small pieces)

• 300ml vegetable broth water

To serve: 

• Wholegrain rice & quinoa mix

Method: 

1. Add 1 tbsp extra virgin olive oil to a large pot over a medium heat. Sauté until translucent.

2. Next add the ginger and garlic and sauté until fragrant.

3. Next up - add in all the spices (cumin, garam masala, curry powder, chilli powder, turmeric and ground pepper) along with the tomato paste. Stir until it’s well combined.

4. Add in the carrot, potato, chickpeas and vegetable broth. Bring to a boil, cover and reduce heat to medium allowing to cook until the potato is softened but not too soft.

5. In the meantime, blend up the cashews and soy milk until smooth and creamy. (or add coconut milk instead)

6. When the potato is read, add the cashew milk mixture into the curry and allow to simmer for a few more minutes.

7. Season to your own taste.

8. Serve with wholegrain rice (or a wholegrain rice/quinoa mix). Enjoy :)