Potato and Cashew Nut Curry
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 50 min.
Ready in
Ingredients
for
- Ingredients
- 5 cups potatoes (finely chopped)
- 2 Tbsps olive oil
- 3 ½ cups small, tender Zucchini (finely chopped)
- 1 clove garlic cloves (pressed or minced)
- 1 onion (finely chopped)
- 1 Tbsp ginger (finely chopped)
- 1 Tbsp Curry powder
- 1 tsp Cumin
- 2 large Tomatoes (cut into eighths with seeds removed)
- 1 ⅔ cups vegetable stock (or broth)
- 1 Tbsp Corn starch
- salt (to taste)
- peppers (to taste)
- ⅓ cup Cashews
- Cumin (for garnish if desired)
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.
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