Learn how to make Cashew and Potato Curry recipe using our easy to make homemade Cashew and Potato Curry recipes. Try this homemade Cashew and Potato Curry cooking recipe at your home.
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Cashew and Potato Curry Recipe Ingredients
2 tablespoons oil
2 brown onions thinly sliced
2tablespoons finely chopped ginger
3 cloves garlic, minced
1tsp yellow mustard seeds
1/2tsp turmeric powder
1/2tsp hot chilly powder
3c vegetable stock
500g potatoes, peeled and chopped
350g sweet potato, peeled and chopped
1c frozen peas
50g baby spinach leaves
Coriander and cashews for garnish
Boiled rice
CASHEW PASTE
3/4c salted roasted cashew nuts
3/4c plain yogurt
1/4c coriander leaves
2tsps brown sugar
1tsp curry powder
Add extra chilli powder if you like it spicy. For a non-vegetarian meal add 6 chopped chicken thigh fillets when cooking the onion.
Cashew and Potato Curry Recipe Procedure
To make the cashew paste, process the nuts until mixture forms a paste. Add remaining ingredients and process until well combined.
Heat oil in a large saucepan. Add onions, ginger, garlic and seeds. Cook until onions are soft; add tumeric and chilli. Cook stirring until fragrant, about 1 min.
Add stock and potatoes; bring to a boil. Simmer, covered for 15 mins. Add sweet potato; simmer, covered, for 10 mins. Or until potatoes are tender.
Stir in peas, spinach and cashew paste. Simmer, uncovered for about 5 mins. Or until peas are tender.
Garnish with coriander and sprinkle nuts over curry. Serve with boiled rice.
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