Rudely Alternative. Five ingredients. Five steps.
Dinner party dilemma? Family to feed? Need a hit-the-spot homemade meal in a hurry? We’ve got your covered in rudely alternative style.
To celebrate the versatility of our dairy-alternative drinks, we’ve have teamed up with chef, writer and food stylist Anna Jones to launch five, five ingredient dinner recipes. They’re quick, easy and above all else, full of flavour, with each one using a different drink from our rainbow range. Here’s our Cashew, Roast Sweet Potato & Tamarind Curry flavoured with with Cashew Drink for a creamy rich taste.
This recipe is a version of a recipe that has become a weeknight classic in my house. The sweet potato and tamarind come together to make a vibrant curry perfectly balanced between sweet and sour. – Anna Jones
2 tablespoons of garam masala
800g sweet potato, peeled and cut into 2cm pieces
1x 400g tin of good chopped tomatoes
400ml Rude Health Cashew Drink
2 tablespoons tamarind paste
Optional extras: to top – toasted coconut flakes, lemon wedges for squeezing over, fresh coriander or toasted cashews and brown rice or chapatis to serve.
From the store cupboard: 1 onion (red or white), 2 cloves of garlic, coconut or groundnut oil.
- Peel and finely chop your onion and finely slice 2 cloves of garlic. Heat a little oil in a large deep saucepan, add the onion and garlic and a good pinch of salt and cook for 10 minutes until soft and sweet.
- Next add the garam masala and cook for another couple of minutes.
- Add the sweet potato, tinned tomatoes, cashew drink and the tamarind, together with a good pinch of salt, and allow this to simmer on a low heat for 20-30 minutes until the sweet potato is cooked and the sauce is rich and thick.
- Taste and add more salt if needed and a little more tamarind if the curry needs more of its sour kick.
- Divide between four bowls and serve with brown rice or chapatis and top with add ons above if you like.
To Finish (optional): toasted coconut flakes, lemon wedges for squeezing over, fresh coriander or toasted cashews and brown rice or chapatis to serve.