Recipes
Cashew and potato curry
Ingredients
- 2 tablespoons vegetable oil
- 2 onions, thinly sliced
- 2 cloves garlic, crushed
- 2 teaspoons curry powder
- 500g potatoes, peeled and coarsely chopped
- 3 cups vegetable stock
- 350g sweet potato, peeled and coarsely chopped
- 1 cup frozen peas
- 3/4 cup plain yoghurt
- 1/2 cup unsalted cashews
- 1/4 cup finely chopped fresh coriander
- 50g baby spinach
- Salt and pepper, to taste
- Boiled rice, to serve
Method
- Heat oil in a large saucepan. Add onions and garlic. Cook, stirring occasionally, until soft. Add powder. Cook, stirring for about 30 seconds, or until fragrant.
- Add potato and stock. Bring to boil, simmer, covered, for about 15 minutes. Add sweet potato. Simmer, covered, for about 10 minutes or until potato is tender.
- Stir in peas and yoghurt. Simmer, uncovered, for about 5 minutes or until peas are tender. Add nuts, coriander and spinach. Season with salt and pepper. Stir to combine.
- Serve over rice.
- Tip. Any variety of vegetables, such as button mushrooms, carrots, corn, broccoli, or cauliflower florets can be used to make this curry. For a non-vegetarian option add six chopped chicken thigh fillets when cooking onions.
By New Idea Food Director Barbara Northwood
1 Comments
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paulabaldacchino
- Jun 10 03:58pm
I like the show Sunrise but I think there is far too much E-news which quite frankly is soooo boring. I know you have to keep these entertainment reporters employed in likes of Nula, James, Nelson etc. but can we lay off on the entertainment news get have more REAL news.
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