Sri Lankan Potato & Cashew Curry recipe

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Ingredients

3 tablespoons olive oil
1 red onion, chopped
4 cloves garlic, minced
1 (1 inch) piece fresh ginger root, peeled and chopped
1 tablespoon mustard seed
1 green bell pepper, sliced
6 medium (blank)s red potatoes, chopped
1 cup vegetable stock
1 cup coconut milk
1 teaspoon garam masala
½ teaspoon ground turmeric
½ teaspoon curry powder
½ teaspoon cumin
½ teaspoon chili powder
2 tablespoons tomato paste
¼ cup cashews
1 tablespoon chopped cashews, for garnish
1 tablespoon Chopped fresh parsley, for garnish

Nutrition Info

358 calories
carbohydrate: 43.3 g
cholesterol: : -
fat: 19.3 g
fiber: 5.8 g
protein: 7.3 g
saturatedFat: 8.9 g
servingSize: -
sodium: 157.5 mg
sugar: 4.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Saute onions, garlic, and ginger in olive oil for 15 minutes or so. Then add in mustard seeds, green pepper and potatoes and saute a couple minutes. Add in vegetable stock, coconut milk and spices and let simmer for 20 minutes. Then, add in cashews and let cook another five minutes.

  2. Garnish with parsley and cashews - enjoy with rice or naan.

Recipe Yield

6 servings

Recipe Note

Let's skip the fries and enjoy our favorite spud in this aromatic, heavily spiced, Sri Lankan Potato and Cashew Curry. Recipe courtesy of Shashi Charles.

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