PARTNER POST: The versatile potato is perfect in a multitude of recipes showcasing flavors from around the globe. Get creative with your spuds.
February is National Potato Month, get your spud on with an aromatically spiced, potato and cashew curry from Sri Lanka.
When I found out that February was National Potato MONTH – well, I couldn’t resist celebrating! 
A friend of mine swears by the humble potatoes calming qualities. As for me, I just plain adore potatoes. As we are celebrating National Potato Month, I figured I would feature my version of another one of my mom’s infamous curries: Sri Lankan Potato & Cashew Curry.
From fries to baked potatoes to curries to sautées, potatoes sure are a versatile little spud but, contrary to popular belief, potatoes are quite nutritious and filling. They are naturally gluten-free, fat-free, and come jam-packed with Vitamin C, Potassium, Vitamin B6, and Fiber. I also found out that potatoes are considered a “resistant starch”.
Of course, I had to look up what a “resistant starch” was and found out that resistant starches are those foods that are basically resistant to digestion, functioning almost like a soluble fiber. Resistant starches have been touted for a plethora of health benefits, some of which are: improved insulin sensitivity, lower blood sugar levels, reduced appetite and various aspects of gut health; so – what do you say we get our potato on and enjoy this aromatically spiced, potato and cashew curry?!
For another international potato recipe, try these Bombay Spiced Potatoes:
Sri Lankan Potato-Cashew Curry
- Total Time: 50 minutes
- Yield: 6 -8 servings 1x
Description
February is National Potato Month, get your spud on with an aromatically spiced, potato and cashew curry from Sri Lanka.
Ingredients
- 3–4 tablespoons olive oil
- 1 red onion chopped
- 4 pieces garlic chopped
- 1– inch piece of ginger chopped
- 1 tbsp mustard seeds
- 1 green pepper sliced
- 6–8 red potatoes chopped
- 1 cup vegetable stock
- 1 cup coconut milk
- 1 teaspoon garam masala
- ½ tsp turmeric
- ½ tsp curry
- ½ tsp cumin
- ½ tsp chili powder
- 2 tbsps tomato paste
- ¼ cup + 1 tbsp cashews (garnish)
- parsley to garnish
Instructions
- Saute onions, garlic, ginger, in olive oil for 15 minutes or so.
- Then add in mustard seeds and green pepper and potatoes and saute a couple minutes
- Add in veg stock and coconut milk and spices and let simmer for 20 minutes
- Add in cashews and let cook another five minutes
- Garnish with parsley and cashews – enjoy with rice or naan
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Side
- Cuisine: Sri Lankan
This does not look very Sri Lankan to me. I was curious why it is called Sri Lankan Potato-Cashew curry.
I did a curry evening at the weekend, and picked this potatoe dish. I enjoy Indian spicy food as long as its not too hot. This recipe accompanied two meat curries a rice dish, and home made naan bread. The x1 list (which I did) divided nicely between 7 people with enough spare for my son and fiance the following day.
The potatoe was full of flavour and hot. My first try of the potatoe was hot (hot for me, but others who ate with us and love hot curries really liked it), and thinking I would not eat it all, I was wrong I loved it the flavours just burst out in every mouthful and all the dishes complemented each other.
This recipe is bookmarked and I’ll write it down to keep, will always use this recipe. Cooking is straight forward, I followed the recipe exactly as it says, absolutely amazing. This is the fourth time I cooked Indian, first time was during lockdown for my husbands birthday. Some thing I love to do and give my self plenty of time. I read all my recipes first, then start off making man bread, followed by meat dishes as they can be set aside to cook when doing potatoe and rice dishes.
A great recipe and if you have read this review, then give it a go , pick all your dishes and do this potatoe curry, you won’t reheat it, very easy to follow.