Cashew and Potato Curry
Cashew and Potato Curry

Ingredients

Method

  • 1 kg large white potatoes
  • 6 green chillies, chopped
  • 1 x 4cm piece of ginger, chopped and deseeded
  • 2 tbsp veg oil
  • 1 tsp black mustard seeds
  • 12 curry leaves
  • 1 tbsp cashews
  • 2 onions, chopped
  • 1 tsp ground turmeric
  • 1 tsp salt
  • ½ tsp sugar
  • Yoghurt, to serve
  • Boil the potatoes whole and unpeeled in a large pan of water for 20-25 mins, or until tender. Drain in a colander and leave to cool, then remove the skins and cut into 2.5cm cubes. Set aside.
  • Meanwhile, blend the chillies and ginger together in a food processor to make a paste. Heat some oil in a large lidded frying pan, and add the mustard seeds, curry leaves, and cashews. Cook for 3 mins, then add the onions and cook until translucent. Chuck in the chilli and ginger paste, turmeric, salt, and 200ml of water, then bring to the boil and simmer for 10 mins.
  • Add the diced potato to the mix along with the sugar, and simmer gently for 10 mins to thicken. Season to taste, and serve.
1 hr
6 serving
This recipe pairs perfectly with the Sentio 'Petit Chardonnay' Chardonnay 2019 from Beechworth, Australia.

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