2 years ago
asparagus
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Coconut Potato Curry with Basil and Cashews
500 g new potatoes, steamed for 10 minutes 1/3 cup cashews, soaked for 10-15 minutes and then chopped 1 cup green peas, fresh or frozen 2 cups cherry tomatoes 2 tbsp tomato paste 1/2 tsp cumin seeds 1/2 tsp cayenne pepper 1/2 tsp coriander 1/2 tsp garam masala 1 can light coconut milk 1 tbsp olive oil Handful of basil, chopped Salt and pepper 1. In a large pan, heat the oil and cumin seeds. When they begin to sizzle, add the cashews and allow to gently roast. Add the steamed potatoes and toss to coat. 2. Add 1/2 cup water with the tomato paste and incorporate. Add in the cherry tomatoes and simmer for 5-8 minutes. 3. Add all the spices. Stir well to coat the potatoes. Mash any of the tomatoes that are cooked through. 4. Simmer for 3-5 minutes. Add the coconut milk and peas. Simmer until the sauce begins to thicken. Add salt and pepper to taste. Add chopped basil.
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