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Easy prep

Roasted Sweet Potato Curry

with Wilted Greens, Toasted Cashews & Spiced Quinoa

Cooking time

20 minutes




810 /serving

Creamy thanks to cashew butter and coconut milk, this plant-based dinner is both indulgent and nutrient-packed. You’ll simmer tender cubes of roasted sweet potato in the luscious sauce, spiced with our Indian-inspired blend and one of our favourite curry pastes, and throw in some baby greens until just wilted. You’ll spoon it over garlicky quinoa, and as a finish, throw on some pan-toasted cashews and a sprinkle of cilantro.

We will send you:

  • 90g Baby spinach (or baby greens)
  • 25g Diced onions
  • 15ml Minced garlic
  • 1 Bunch of cilantro
  • 400g Diced sweet potatoes
  • 25g Roasted cashews
  • 18g Mild yellow curry paste
  • 165ml Coconut milk
  • 225g Pre-cooked multicoloured quinoa
  • 15g Cashew butter
  • 13.5g Dreaming of Dhaka spice blend (coriander, cumin, garlic, ginger, sea salt, turmeric, paprika)

Contains: Sulphites, Cashews

You will need:

Large pan
Medium pan (non-stick if possible)
Sheet pan
Salt & pepper
Parchment paper
Total Fat
43 g
Saturated Fat
15 g
1150 mg
Total Carbs
95 g
14 g
17 g
15 g
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Roast the sweet potatoes
Preheat the oven to 450°F. On a lined sheet pan, toss the sweet potatoes with a drizzle of oil; season with ½ the spice blend and S&P. Arrange in a single, even layer and roast in the oven, 17 to 19 minutes, stirring halfway through, until browned and tender when pierced with a fork.
a picture
Toast the cashews
While the sweet potatoes roast, heat a light drizzle of oil in a large pan on medium-high. Add the cashews and toast, stirring frequently, 1 to 2 minutes, until lightly browned and fragrant. Transfer to a bowl and season with a pinch of the remaining spice blend. Reserve the pan.
a picture
Make the curry
In the same pan, heat a drizzle of oil on medium-high. Add the onions and ½ the garlic. Cook, stirring frequently, 1 to 2 minutes, until fragrant. Add the curry paste and cashew butter. Cook, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the coconut milk and ⅓ cup water (double for 4 portions). Cook, stirring occasionally, 3 to 4 minutes (5 to 6 minutes for 4 portions), until the flavours have combined; season with S&P to taste.
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Warm the quinoa
While the curry cooks, roughly chop the cilantro leaves and stems. In a medium pan (non-stick if possible), heat a drizzle of oil on medium. Add the quinoa and remaining garlic; season with the remaining spice blend and S&P. Cook, stirring frequently, 1 to 2 minutes, until warmed through. Add ½ the cilantro and combine.
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Finish & serve
To the pan of curry, add the spinach and roasted sweet potatoes. Cook, stirring frequently, 1 to 2 minutes (2 to 3 minutes for 4 portions), until the spinach has wilted; season with S&P to taste. Divide the spiced quinoa between your bowls. Top with the curry and garnish with the toasted cashews and remaining cilantro. Bon appétit!