Sweet Potato, Cauliflower, Green Bean And Cashew Curry Recipe

Radhi says: "The greens combined with the richness of sweet potato, cauliflower, coconut milk and cashews plus all the spices are deeply delicious and nourishing. And then there’s the lemongrass-like fresh curry leaves, which are not only aromatic and flavourful but also antimicrobial (by removing any unwanted interlopers from your gut) and blood purifying (by helping the liver and kidneys remove toxins from the body). Just be sure to chew them to get all their benefits."

Serves:

4

Total time:

40 minutes

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 teaspoon cumin seeds
• ½ teaspoon brown or black mustard seeds
• 15 fresh or dried curry leaves
• 1 teaspoon grated fresh ginger
• ½ teaspoon minced hot Indian or Thai green chilli
• ½ tablespoon ground CCF masala (see below)
• 1 teaspoon sea salt
• 1 teaspoon garam masala or additional ground CCF masala
• ¼ teaspoon ground turmeric
• ⅛ teaspoon asafoetida
• 3 medium sweet potatoes, cut into 2.5-cm cubes
• ¼ medium head of cauliflower, cut into florets
• 30g cashews
• 225g French or regular green beans, cut into thirds
• 240ml tinned full-fat coconut milk
• ½ tablespoon cornflour, potato starch or tapioca starch (optional)
• Chopped fresh coriander leaves, for serving

For the ground CCF masala

• 1 teaspoon coriander seeds
• 1 teaspoon cumin seeds
• 1 teaspoon fennel seeds

Method

1. To make the ground CCF masala, grind the coriander seeds, cumin seeds, and fennel seeds to a fine powder. Store in an airtight container at room temperature for up to 1 month.

2. In a large saucepan, heat the oil over medium heat. Add the cumin seeds and mustard seeds and cook until they pop, about 1 minute.

3. Add the curry leaves, ginger and green chilli and cook, stirring, for just about 10 seconds to release the oils and aromas from the spices. Stir in the CCF masala, salt, garam masala, turmeric and asafoetida and cook until just combined and aromatic, about 30 seconds.

4. Add the sweet potato, cauliflower, cashews and 120ml water and bring to a simmer. Cover, reduce the heat to medium-low and simmer, stirring frequently, until the sweet potato just begins to soften, 3–5 minutes.

5. Add the green beans, cover and cook until all the vegetables are tender, about 2 minutes longer. If the mixture looks too dry, add a few splashes of water.

6. Stir in the coconut milk and simmer, uncovered, until the flavours have come together and the sweet potatoes are tender, 10–12 minutes.

7. For a thicker sauce, whisk together the cornflour and 1 tablespoon water until smooth. Stir the mixture into the curry and cook, stirring, until the curry has thickened, 2–4 minutes.

8. Divide the curry among bowls and top with coriander. Leftovers can be stored in a sealed container in the refrigerator for up to 3 days.

Extracted from JoyFull by Radhi Devlukia-Shetty (Thorsons, £22 Hardback).

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