Potato and Cashew Nut Curry

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Potato and Cashew Nut Curry
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 50 min.
Ready in

Ingredients

for
4
Ingredients
5 cups potatoes (finely chopped)
2 tablespoons olive oil
3 ½ cups small, tender zucchini (finely chopped)
1 clove garlic cloves (pressed or minced)
1 onion (finely chopped)
1 tablespoon ginger (finely chopped)
1 tablespoon Curry powder
1 teaspoon Cumin
2 large tomatoes (cut into eighths with seeds removed)
1 ⅔ cups vegetable stock (or broth)
1 tablespoon Corn starch
salt (to taste)
peppers (to taste)
0.333 cup Cashews
Cumin (for garnish if desired)
How healthy are the main ingredients?
potatozucchiniCashewolive oilgingergarlic clove

Preparation steps

1.
Blanch the potatoes in boiling salted water for 8 minutes. Drain.
2.
Heat olive oil in large skillet and saute potatoes until brown. Add zucchini and saute lightly.
3.
Add garlic, onion, ginger, curry, cumin, tomatoes, and vegetable stock. Simmer for 15-20 minutes. Stirring on occasion.
4.
Mix the corn starch in a little cold water and stir into the hot curry. Bring to a boil and allow to thicken. Season with salt and pepper; to taste.
5.
Dry fry the cashew nuts. Sprinkle the nuts over the curry and garnish with cumin seeds, if desired. Serve.