Potatoes, Mushroom, Sweet peas in Cashew Curry

Potatoes, Mushroom, Sweet peas in Cashew Curry

Cashew Curry:
1/4 cup unsalted cashews
1 cup water
1-2 green chilis
1 onion
1 tbsp ginger
2 tsp paprika/red chili powder
2 tsp garam masala/curry powder
1 tsp freshly ground black pepper
2 tsp salt
1 tbsp olive oil
1 potato
1/4 cup green peas
1/4 cup mushrooms
Servings: 1-2

First, soak the cashews in cold water for 30 minutes.
Cook the potato in the microwave.

During that time, sautee cumin in olive oil for 1 minute or until they appear darker in color, then add onions, ginger, and green chili. Sautee for 6-8 mins.
Take the mixture (onions, chili, and garlic) and put in a blender. Add the cashews and 1/2 cup of water and blend the gravy.

Now, add the cooked potato (cut into cubes), green peas, and mushrooms in the same pan used to sautee the onions, chili, and garlic and cook for 2 minutes.
Add the blended gravy to the pan.
Add salt, black pepper, paprika, and curry powder/garam masala. Cook for 10 minutes.
If the gravy is too thick, add more water. Remember if you add more water, you might need to adjust the salt and spices as well!

Top with cilantro or parsley before serving
Pair with naan, whole wheat roti, rice, or quinoa


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