Malaysian Sweet potato, snow pea & cashew curry

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

    Difficulty

  • 15 Mins

    Prep Time

  • 4 People

    Serves

  • 1 tbsp oil
  • 1 onion, finely chopped
  • 400 mL can coconut milk
  • 2/3 cup water
  • 1 x 38 g Continental Takeout Temptations Singapore Noodles Seasoning Mix
  • 600 g sweet potato, peeled, cut into 3 cm pieces
  • 1 long red chilli, finely chopped
  • 200 g snow peas, trimmed
  • 3/4 cup dry roasted cashews
  • 2 tsp sweet soy sauce (kecap manis)
  • 1/3 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, seasoning mix and sweet soy sauce, stir until combined. Stir in sweet potato and half the chilli. Bring to the boil. Reduce heat to medium-low and simmer, uncovered, for 15 minutes, stirring occasionally, or until sweet potato is just tender.

  3. Stir through snow peas and cashews. Cook for 3 minutes, stirring occasionally, or until snow peas are tender. Garnish with coriander. Serve with remaining chilli, rice and lime wedges.

  1. Amount per Serving
Nutritional values Amount per Serving
Energy (kcal) 651.173 kcal
Protein (g) 12.759 g
Sugar (g) 12.299 g
Fat (g) 38.855 g
Fibre (g) 6.272 g

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