Malaysian Sweet potato, snow pea & cashew curry

Malaysian Sweet Potato, Snow Pea & Cashew Curry

Cook this delicious budget-friendly vegetable curry for an easy family dinner. With sweet potato and snow peas, it boasts two of your five-a-day.
  • 30 Mins

    Cooking Time

  • easy


  • 15 Mins

    Prep Time

  • 4 People


  • 1 tablespoon oil
  • 1 onion, finely chopped
  • 400 mL can coconut milk
  • 200 mL water
  • 1 x 34 g Continental Seasoning Sensations Malaysian Laksa
  • 600 g sweet potato, peeled, cut into 2cm pieces
  • 200 g snow peas, trimmed
  • 3/4 cup dry roasted cashews
  • 2 teaspoons palm sugar or brown sugar
  • 1/2 cup chopped coriander leaves
  • steamed rice and lime wedges. to serve

  1. Heat oil in a wok, or large heavy based saucepan, over medium heat. Add onion and cook stirring, for 5 minutes until softened.

  2. Add coconut milk, water and seasoning mix, stir until combined. Stir in sweet potato. Bring to the boil. Reduce heat to low and simmer, uncovered, for 15-20 minutes, stirring occasionally, or until sweet potato is tender.

  3. Stir through snow peas, cashews and sugar. Cook for 5 minutes, stirring occasionally. Garnish with coriander. Serve with rice and lime wedges.

  1. Amount per Serving
Nutritional values Amount per Serving
Energy (kcal) 646.9 kcal
Protein (g) 12.54 g
Sugar (g) 13.29 g
Fat (g) 38.86 g
Fibre (g) 6.86 g

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