Purple Sweet Potato Curry

This vegan korma-inspired curry is bursting with flavor and uses purple sweet potatoes as a colorful twist. When cooked right, korma is rich, creamy, and just a little sweet - perfect with a big bowl of basmati rice!

Purple Sweet Potato Curry

Course

Main Course
Prep time

25 Mins
cook time

1 Hour 10 Mins
servings

4
Author

@rachelsteenland

Ingredients

½ cup raw cashew pieces
1 cup boiling water
2 lb purple sweet potato, peeled & cut into 1-inch cubes
cooking oil spray
salt to taste
1 cup Lotus Foods Regenerative Organic Brown Basmati Rice
1 large onion, roughly chopped
4 garlic cloves, peeled
2-inch piece ginger, peeled & sliced
½ cup vegan butter
1½ tsp ground turmeric
1 tsp ground cumin
1 tsp ground coriander
½ - 1 tsp ground cayenne pepper or crushed red pepper (adjust to taste)
½ tsp ground cardamom
1½ cups creamy oat milk
1 cup dairy-free drinking yogurt, unsweetened & unflavored
2 tbsp nutritional yeast
2 tsp garam masala

To serve

fresh cilantro, torn or roughly chopped

product used in the recipe

Regenerative Organic Brown Basmati Rice

1

Place cashews in a bowl, cover with boiling water and set aside to soak for an hour.
2

Preheat oven to 400°F and line a baking tray with parchment paper or silicon baking mat. Place sweet potato cubes on prepared baking tray, spray with cooking oil and sprinkle with salt. Bake until tender (~45 mins).
3

Cook rice according to package instructions. Keep warm.
4

Blitz onion, garlic and ginger in a food processor until pureed, set aside.
5

Add butter, onion puree mixture and ground spices to a pot over a medium heat, cook for 5 mins, stirring regularly.
6

Meanwhile, drain and rinse cashews, then blitz in a food processor with ½ cup of oat milk until cashews have liquefied.
7

Add pureed cashew mixture, remaining oat milk, yogurt, nutritional yeast and a pinch of salt to the pot, stir well to combine and cook for 10 mins.
8

Add baked sweet potatoes to the korma, cover and simmer for 15 mins. Stir in garam masala.
9

Divide cooked rice and korma between 4 bowls, top with cilantro. Store in air-tight container in fridge and consume within 3 days. Alternatively, store portions in freezer.