Sweet potato curry with cashews

 

 

There is something bold yet soothing about curry powder. That’s why it goes so well with comforting, creamy sweet potatoes with a pinch of sweetly nutty cashews. It is more like a ‚potato salad’ than a regular meal. Curry compliments sweet potato, and sweet potato respondes with a smooch. Can’t get no better.

Ingredients:

• 2 sweet potatoes,
• 3 tablespoon rapeseed oil + 1 extra for baking sheet
• 1 teaspoon yellow curry powder (authentic curry, not that artifical bullshit from market)
• 1 teaspoon brown sugar
• pinch cinnamon
• 1/2 cup cashews

Dressing:

• 1 tablespoon honey
• 1/4 yellow curry powder
• pinch cinnamon
• pinch ground cardamom
• 1/4 teaspoon salt

 

Preparation:

1. Preheat the oven, about 10-15 minutes 220C, put a baking sheet inside and drizzle with the 1 tablespoon of rapeseed oil
2. In a medium bowl, toss together the washed and cut into wedges sweet potatoes, add spices, work it until well coated. Put it on the baking sheet and bake for about 30-40 minutes until sweet potatoes are tender, but not too soft.
3. Enjoy.