½ cup cashew nut piece
½ cup water
4 medium size carrots, sliced
2 tablespoons extra virgin olive oil
1 onion, chopped
1 tablespoon minced ginger
3 garlic cloves, finely chopped
½ large sweet potato (approx. 150g), cooked to just tender
200ml full-fat coconut milk (½ 400ml can)
½ cup water (extra)
2 tablespoons yellow curry powder
1 teaspoon cumin powder
1 teaspoon coriander powder
½ teaspoon turmeric powder
1 teaspoon dry chilli flakes
50g cashew nuts
1 tablespoon maple syrup
1 tablespoon lime juice
1 x 400g can chickpeas, drained and rinsed
½ teaspoon salt
Freshly ground black pepper to taste
To serve:
Cooked brown rice
Fresh coriander leaves
4 x boiled eggs, halved
Soak the ½ cup of cashew nut pieces in the ½ cup water for 1 hour. Drain water off. Steam or microwave the carrot slices until just tender but still firm. Set aside.
Heat a small-medium saucepan over medium heat. Add olive oil and onion and saute until onion is soft and almost translucent. Add garlic and ginger and saute for a further 2 minutes.
Add the cooked sweet potato, drained cashew nut pieces, coconut milk, ½ cup water, curry powder, cumin, coriander, turmeric, dry chilli flakes, salt and black pepper and mix together. Remove from the heat and blend with an immersion (stick) blender until smooth.
Return the pot to the heat and add the carrot slices, extra cashew nuts (50g), maple syrup and lime juice. Bring to the boil and then turn heat to very low letting the sauce simmer gently uncovered for around 10 minutes. Be careful the sauce does not catch on the bottom of the pot.
Stir in the chickpeas and let them warm through for 2 minutes. Taste the curry, add more salt, pepper or curry powder to taste if required. If the sauce is too thick, add extra water or coconut milk to thin it down a bit.
Serve the curry with rice, fresh coriander leaves and halved boiled eggs.
Note:
I peeled and sliced the sweet potato and dry baked it on baking paper in a hot oven until tender (approximately 15 minutes).
Diced pumpkin would be great in addition or instead of the carrot slices. Pre-cook to just tender before adding to the curry.
