Potato Curry

Creamy Peas-Potato Curry

Ingredients:

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

1 14-oz can of light coconut milk

1 tbsp canola oil

Salt to taste

8-10 coriander 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 coriander leaves and serve hot.