Cashew and Pea Curry
- 3 potatoes rather firm-fleshed
- 1 bowl shelled peas fresh or frozen
- 1 handful of cashew nuts
- 1 ½ tbsp of natural tomato purée
- 1 can of coconut milk about 2 cups
- 1 level teaspoon of amchoor mango powder
- 1 good pinch of chilli powder
- 1/2 tsp turmeric powder
- Fresh coriander for the finishing touch 1 pinch
- 1 pinch of salt
- 1 tbsp of olive oil
- Prepare all your ingredients. Soak the cashew nuts for ten minutes in lukewarm water.
- Cut the potatoes into cubes and brown them in a wok or casserole dish in a little oil with the drained cashews, until they are a little golden.
- Then add the peas and 1/2 glass of water. Cover and cook for 15 minutes until the potatoes are tender enough to insert the tip of a knife.
- Add in the tomato purée and the spices: amchoor, turmeric and chilli.
- Cook for about 5 minutes then add the coconut milk. Season with the salt to your taste
- Mix very well and cook for a few more minutes, without boiling, until the sauce has the desired consistency (I like it creamy).
- If you want a more liquid curry, add a little water. When the curry is cooked, taste and adjust the seasoning.
- Serve sprinkled with fresh cilantro leaves.
- Enjoy your meal.
If you enjoyed this recipe or have suggestions on how we can improve it, please leave us a comment below. Also, make sure to check out other dishes I’ve created or stories I’ve written about food culture – here.