Sweet Potato Pea And Mushroom Korma

The inspiration for this recipe came from The Fresh Vegan Kitchen recipe book, buy it, you will not regret it, I have been inspired by the recipes.   However for this korma recipe I was missing some of the ingredients, so I tweaked the recipe and it turned out fantastic so this is how I always make it.

1 large sweet potato peeled and chopped
250 g chestnut mushrooms sliced
3 small onions finely chopped
400 g frozen peas
4 tbsp rapeseed oil
400 ml coconut milk
220 g cashews
1 tsp cayenne pepper
1 tsp ground cinnamon
12 green cardamon pods de-seeded
2 tsp turmeric
2 tbsp ground coriander
1 tbsp fresh coriander chopped
3 tbsp madras curry powder
2 garlic cloves crushed
1 tbsp fresh ginger finely chopped
400 ml water
Salt and pepper

Soak the cashews in the coconut milk for at least an hour and then blitz in a blender.   Put the oil in a large pan and add the onion, garlic, ginger, cayenne pepper, cinnamon, cardamon seeds, turmeric, ground coriander and curry powder and cook gently for a good 10 mins to allow the spices to release their aromas.   Add the mushrooms and cook for 10-15 mins then add the peas and cook for a further 5 mins.

Add the sweet potato and cashew and coconut mixture and enough water to make a thick sauce and cook until the sweet potato is tender.

Add the chopped coriander, season to taste and serve with basmati rice, chapati or naan bread.