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Ingredients

• 2T oil
• 2 brown onions thinly sliced
• 2T finely chopped ginger
• 3 cloves garlic, minced
• 1tsp yellow mustard seeds
• 1/2tsp tumeric powder
• 1/2tsp hot chilli powder
• 3c vegetable stock
• 500g potatoes, peeled and chopped
• 350g sweet potato, peeled and chopped
• 1c frozen peas
• 50g baby spinach leaves
• coriander and cashews for garnish
• Boiled rice
• cashew PASTE
• 3/4c salted roasted cashew nuts
• 3/4c plain yogurt
• 1/4c coriander leaves
• 2tsps brown sugar
• 1tsp curry powder
• Add extra chilli powder if you like it spicy. For a non vegetarian meal add 6 chopped chicken thigh fillets when cooking the onion.

Description

I Found This Recipe In An Australian Magazine. The Cashew Paste Makes This Recipe Exceptional.

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