Kumara, cauliflower & cashew korma curry

Preparation 20 mins | Cooking 50 mins | Serves 6

2 tbs extra virgin olive oil
1 brown onion, finely chopped
750g kumara (orange sweet potato), peeled and cut into 2-3cm pieces
½ small cauliflower cut into bite-sized florets
½ cup korma curry paste
3cm piece fresh ginger, peeled and cut into matchsticks
400ml can reduced fat coconut cream
400g can diced tomatoes
400g can chickpeas, drained and rinsed
1 cup water
½ cup roasted cashews, roughly chopped, plus extra to serve
75g baby spinach leaves
Steamed basmati rice, coriander and pappadums, to serve

Step 1 Heat oil in a large heavy-based saucepan over medium-high heat. Add onion and cook, stirring often, for 4-5 minutes until tender.

Step 2 Add kumara and cauliflower to the pan and cook, stirring occasionally, for 5 minutes. Add curry paste and ginger and cook, stirring, for 2 minutes until aromatic.

Step 3 Reserve 2 tbs coconut cream. Stir remaining coconut cream, tomatoes, chickpeas and water into kumara mixture. Cover and bring to a gentle simmer over medium heat. Reduce heat and simmer, stirring occasionally, for 35-40 minutes until vegetables are tender. Stir in cashews and spinach. Season with salt and pepper to taste. Drizzle with reserved coconut cream.

Step 4 Serve curry with rice, coriander, extra cashews and pappadums on the side.

Good for you ... Sweet Potato - Kumara

Like other orange coloured vegetables, kumara is rich in a range of carotenoids, including beta carotene, which the body converts to vitamin A (needed to for normal vision and the structure of our skin).

A good source of vitamin C, which is needed for the normal functioning of the immune system.

A good source of vitamin E, which helps protect cells from damaging free radicals

A source of dietary fibre which is needed for the normal functioning of the intestine.