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.
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