Frequently Asked Questions
What type of potatoes work best for the Sri Lankan Potato-Cashew Curry?
Waxy potatoes, such as Yukon Gold, are ideal for this curry as they hold their shape well during cooking, enhancing the texture of the dish.
How can I adjust the spice level in the Potato-Cashew Curry?
You can adjust the spice level by modifying the amount of curry powder or adding fresh chili peppers according to your preference.
Is it necessary to soak the cashews before adding them to the curry?
Soaking the cashews for a few hours or overnight helps them soften and blend more smoothly into the curry, enhancing the overall creaminess.
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.
This does not look very Sri Lankan to me. I was curious why it is called Sri Lankan Potato-Cashew curry.