Ingredients

The following ingredients have 6 Servings
  • 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))

Instruction

  • 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.