Ease of Preparation: Easy
Yield: Serves 4-6
Ingredients:
- 2 cup (470 ml) cashews
- 1 onion, rough chop
- 2 garlic cloves
- 1 Scotch bonnet pepper
- 4 large tomatoes, roughly chopped
- 1 inch (2.5 cm) ginger, rough chop
- 1 sprig rosemary, leaves
- Vegetable bouillon, 1 cube
- 2 tablespoons (30 ml) red palm oil
- 1 small red onion, small dice
- 1 tablespoon (15 ml) curry powder
- 2 sweet potatoes, peeled and chopped into large chunks
- 2 medium potatoes, peeled and chopped into large chunks
- 2 to 3 carrots, peeled and chopped into large chunks
- 2 cups (470 ml) fresh spinach
- Salt and pepper
- Cooked rice, to serve
Method:
Preheat oven to 350 F (175 C).
Toast the cashews 8 minutes, until light brown and aromatic. Reserve at room temperature.
In a blender combine ½ of the cashews, the onion, garlic, scotch bonnet, ginger, tomatoes, rosemary, ½ of the water (enough to cover) and the bouillon cube. Blend until very smooth.
In a large cookpot, heat oil and add the red onion and curry powder and cook until softened, about 3 minutes.
Add the tomato-cashew mixture and remaining water and bring to a simmer.
Add sweet potato, potato and carrots, and return to a simmer. Cook, covered over low heat for 50 minutes or until veggies are tender.
Stir in the spinach and season with salt and pepper.
Garnish with reserved cashews. Serve over rice.