Ingredients
- 15-20 cashews (soaked in water for about 15 minutes, then drained) You can skip the cashews to make this nut-free.
- 3 medium potatoes (diced)
- 1 cup green peas (frozen or fresh are fine)
- 1/2 cup tomato puree
- 1 tsp cayenne
- 1/2 tsp turmeric (optional)
- 1/2 tsp amchur (dry mango powder)
- 8 oz coconut milk
- 1 tbsp vegetable oil
- Salt to taste
- 8-10 basil leaves or 2 tbsp cilantro, chopped (optional)
Instructions
- Heat oil in a saucepan.
- Add the cashews and potatoes and stir fry until golden
- Add the peas and stir. Add a few tablespoons of water, cover the pot and cook until the vegetables are tender. If the potatoes start to stick, add a little more water.
- Once the veggies are cooked, add the tomato puree and powdered spices.
- Cook, stirring occasionally, for five minutes.
- Add the coconut milk and salt to taste. Add vegetable stock or water if you want to thin out the curry.
- Turn off the heat before the coconut milk comes to a boil. Garnish with basil or cilantro, if using, and serve hot.
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