Sweet Potato & Spinach Curry with Cashews

Vegan Sweet Potato Curry with Spinach & Cashews

Vegan Sweet Potato Curry made with warm spices, creamy coconut and crunchy cashews - make this a really worthwhile dinner.  Served with basmati rice, or just in a bowl on its own, this hits all the right spots!
5 from 2 votes
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Course: Dinner, Lunch
Cuisine: Indian
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 2 servings
Calories: 1263kcal
Author: Kylee Cooks


  • 1/2 tsp whole cardamom seeds
  • 4 peppercorns
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 1 tsp mustard seeds
  • 1 pinch chilli flakes
  • 2 tsp ground turmeric
  • 2 Tbs Tbs peanut or coconut oil
  • 1 cup onion finely chopped
  • 2 cloves garlic crushed
  • 1 Tbs grated ginger fresh
  • 1.5 lb sweet potato peeled and cut into pieces
  • 1 cup coconut milk
  • 1 cup vegetable stock can sub chicken if you're not vegetarian
  • 1-2 9.9 oz packages Veetee Dine In Basmati Rice
  • 1 cup toasted cashews can sub almonds
  • 2 good handfuls baby spinach


  • Put cardamom, peppercorns, cumin, coriander, mustard seeds and chilli flakes in a dry frying pan over medium heat. Cook, stirring for 3 minutes. Remove from heat.
  • Spoon spices and turmeric into a spice grinder (or mortar and pestle) and grind to a powder.
  • Heat a non-stick frying pan over medium heat.
  • Add oil and saute the onion until it softens, and add garlic and ginger.
  • Cook, stirring for 2 minutes.
  • Add sweet potato and toss in spice mixture.
  • Add coconut milk and stock and bring to the boil. Reduce heat and simmer, partially covered, for 12 to 15 minutes or until sweet potato is tender.
  • Heat your Veetee Dine In Basmati Rice in the microwave according to package directions.
  • Just before serving, add spinach and cashews and toss for 1 minute.



Calories: 1263kcal | Carbohydrates: 149g | Protein: 26g | Fat: 67g | Saturated Fat: 38g | Sodium: 712mg | Potassium: 2233mg | Fiber: 15g | Sugar: 22g | Vitamin A: 1026.5% | Vitamin C: 30.5% | Calcium: 23.1% | Iron: 73.6%
Tried this recipe?Mention @kyleecooks or tag #kyleecooks!