Serves 4
Method:
1. Put the onion, garlic, ginger, coriander stalks, tikka powder and half the cashew nuts in a food processor. Add 2 tbsp water and blitz into a chunky paste.
2. In a large nonstick saucepan, heat the oil over a medium heat. Add the paste and cook, stirring, for 5 mins. Add the sweet potatoes, stir, then pour in the coconut milk and stock. Bring to the boil and simmer for 25-35 mins until the sweet potatoes are tender.
3. Meanwhile, cook the rice to pack instructions. Toast the remaining cashews in a dry frying pan.
4. Stir the green beans into the curry and simmer for 2 mins. Add the spinach in handfuls, allowing each to wilt before adding the next; simmer for 1 min. Add the lemon juice, to taste, and most of the coriander leaves. Scatter over the remaining coriander and cashews, then serve with the rice and lemon wedges.
See more Budget recipes