Pudding Fruit Salad

Creamy Vegan Peas Potato Curry



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.

Read Full Recipe ---> Click Here

Comments