Peel the sweet potatoes and cut into cubes. Wash and deseed the pepper and cut into strips; finely chop the onion.
Heat the coconut oil in a large saucepan and soften the onion until translucent. Stir in the curry paste and turmeric and toast briefly until fragrant.
Add the sweet potatoes and pepper to the pan and turn them well in the spice base. Pour in the vegetable stock and coconut milk and bring everything to the boil.
Cover and simmer the curry over a medium heat until the sweet potatoes are soft. Meanwhile, toast the cashews in a dry frying pan until golden brown.
Finally, stir in the lime juice and season the curry to taste. Roughly chop the coriander if you like.
Spoon the curry into bowls and serve with the cashews and coriander.
Good to know
This curry is warm, soft and pleasantly spiced. It's on the table quickly and tastes like after-work cooking with a bit more soul.
Swaps
Cashews → almonds (more vitamin E and just as crunchy). Pepper → broccoli (more fibre and folate). Coconut milk → an unsweetened mix of almond butter and water (a little less saturated fat). Coriander → parsley (milder in flavour, also provides vitamin K).
Allergens
Contains tree nuts (cashews). Tone down the heat of the curry paste for children; in pregnancy, use pasteurised coconut milk and make sure the herbs are well washed and in good condition.
