Description
February is National Potato Month, get your spud on with an aromatically spiced, potato and cashew curry from Sri Lanka.
Ingredients
Scale
- 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