Yvette’s Creamy Cashew Butter Curry
by Lorena Sabata
Prep Time: 10 minutes | Cooking Time: 45 minutes
1 tbsp Kape Pure Cashew Butter
2 Sweet potatoes - chopped into 2cm cubes
Cauliflower - cut into small florets
Garlic - 2 cloves – minced
1 Large Onion
400g Chick Peas
Fresh Ginger -1 table spoon, finely chopped
Chopped tin tomatoes
Pinch of Cumin seeds
Pinch of Coriander seeds
1 tbsp Garam Masala
1 tbsp Ground Turmeric
½ tsp fenugreek
1 tsp Paprika
1 tsp Chilli Powder
Heat oil over a medium heat and add the diced onions.
Once onions have softened add the garlic, cumin and coriander seeds and fry for about 10 seconds before adding the rest of the spices.
Stir continuously for about 30 seconds until the spices release a fragrant aroma.
Add a splash of water to prevent it sticking to the pan and leave in a medium heat for a further 5 minutes.
Add the chopped tomatoes and continue to cook on a medium heat for about 20
minutes, stirring occasionally.
Throw in the sweet potatoes, cauliflower and chickpeas, salt to taste. Increase the heat gently and once it starts boiling, reduce the heat back down to medium low, cover and leave to simmer until the vegetables are to your liking.
Stir in the Kape Pure Cashew Butter, keep stirring until the sauce thickens, then
leave on medium heat for a further 5 minutes.