Jasmine Coconut Curry

Peel the sweet potato and chop into bite-sized chunks.

Heat the coconut oil in a pan over a medium heat and sauté the sweet potatoes until they start to become nice and golden.

Add the tea into an infuser and brew in boiling water for five minutes.

Add the curry powder in with the sweet potatoes and continue to cook.

Pour in the coconut cream and half a cup of the jasmine tea and mix everything together.

Once some of the liquid has started to absorb and the sweet potatoes are softening pour in coconut milk and leave this to simmer until the potatoes are cooked through and can be pierced with a fork.

Chop the green beans in half and pop these into the pan with the frozen beans.

Season to taste with sea salt and leave the curry to cook until all of the veggies are cooked and the sauce has thickened slightly.

Toast the cashews in a frying pan for a few minutes until nice and golden. Serve the curry with some rice or quinoa and top with a sprinkling of toasted nuts.