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Cashew Potato Curry

Chef.Foodie's picture
Ingredients
  Potatoes 125 Gram
  Cashewnuts 75 Gram (Preferably Green Tender Ones)
  Red chilies 2
  Turmeric 1⁄4 Teaspoon
  Coriander 1 Tablespoon
  Cumin 1 Pinch
  Lime 1⁄2
  Onions 2 (200 Gram)
  Green chilies 2
  Ginger 10 Gram
  Garlic 4 Clove (20 gm)
  Coconut 1⁄2
  Oil 2 Tablespoon
  Mustard seeds 1 Pinch
  Salt To Taste
Directions

1. Peel and cut potatoes into 5 cm. (2") pieces. Soak cashewnuts in hot water.
2. Grate coconut. Extract coconut milk from three-fourths of the coconut (twice).
3. Boil cashewnuts and potatoes in the second extraction of coconut milk.
4. Grind to a fine paste the remaining coconut, red chillies, coriander, turmeric and cumin.
5. Slice onions and sjit green chillies. Slice ginger and garlic.
6. Heat the oil. Add mustard and curry leaves. When seeds splutter add
found spices and sliced ingredients. Cook till onions are soft.
7. Add cooked vegetables, lime juice and salt. Simmer for 10 minutes.
8. Add the first extraction of coconut milk and simmer for 5 minutes. Test for seasoning and remove.

Recipe Summary

Cuisine: 
Asian
Course: 
Side Dish
Method: 
Boiled
Dish: 
Curry
Restriction: 
Vegetarian
Ingredient: 
Potato
Interest: 
Everyday, Healthy
Servings: 
4

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Average: 4.5 (12 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 415 Calories from Fat 277

% Daily Value*

Total Fat 33 g50.2%

Saturated Fat 17.2 g86.2%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 117.9 mg4.9%

Total Carbohydrates 30 g9.9%

Dietary Fiber 7.6 g30.2%

Sugars 8.1 g

Protein 7 g14.4%

Vitamin A 7.3% Vitamin C 60.1%

Calcium 5.1% Iron 18.9%

*Based on a 2000 Calorie diet

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Cashew Potato Curry Recipe