This curry is creamy, tangy, sweet, spicy and absolutely delicious. What’s better, it is a quick – and easy – recipe that almost no one can go wrong with. Want more proof of just how good it is? It’s versatile, and goes equally well with chapatis or rotis or even mixed with rice.
I used potatoes and peas for this version, but I am guessing that mushroom would be a great addition or substitution, if that’s what you happen to have on hand, and if you don’t care much for potatoes (although that’s hard to imagine!)
I added basil to this curry at the very end instead of cilantro, which I usually add, and the result was spectacular. The basil gave the curry a sweet-spicy kick that I loved and that made the dish just that much more special. But if you prefer, you could use cilantro or even mint.
So here we go, with a quick and simple recipe for a hearty weeknight dinner. Enjoy!
Creamy Peas-Potato Curry
15-20 cashews, soaked in water for about 15 minutes, then drained
3 yellow potatoes, scrubbed and diced into 1 1/2-inch cubes
1 cup green peas (I used frozen)
1/2 cup tomato puree
1 tsp chili powder
1/2 tsp turmeric (optional)
1/2 tsp amchur or mango powder (available in Indian groceries)
1 14-oz can of light coconut milk
1 tbsp canola oil
Salt to taste
8-10 basil leaves, chopped
Heat canola oil in a saucepan.
Add the cashews and potatoes and stir fry until golden
Add the peas and stir until the vegetables are tender
Add the tomato puree, and powdered spices.
Cook, stirring occasionally, until the tomato puree is cooked and begins to express the oil.
Add the coconut milk and salt to taste.
Turn off the heat before the coconut milk comes to a boil. Garnish with basil and serve hot.