Coconut Potato Curry with Basil & Cashews

Recipe from What's For Lunch, Honey?  

Ingredients 

500g new potatoes, steamed for 10 minutes. I left them whole
1/3 cup cashews, soaked for 10-15 minutes then chopped
1 cup green peas
2 cups fresh cherry tomatoes, whole
2 tablespoons tomato paste
1/2 teaspoon black cumin seeds
1/2 teaspoon cayenne pepper
1/2 teaspoon coriander powder
1/2 teaspoon garam masala powder
400 ml canned coconut milk
1 tablespoon canola oil
Handful of basil, chopped
Salt an pepper

Method

In a large pan, heat the oil and add the black cumin seeds.When they begin to sizzle and release their aromatic aroma, add the cashews and allow to gently roast. Finally add the steamed potatoes and toss to coat with the spiced nutty oil.

Add about 1/2 a cup of water with the tomato paste and incorporate. Throw in the whole cherry tomatoes and allow to simmer for 5-8 minutes.

Add all the spices and stir well coating the potatoes with the mixture. At this point some of the tomatoes should be cooked through and you can mash a few using a fork.

After 3-5 minutes add the coconut milk and the fresh peas. Simmer until the sauce begins to thicken. Salt and pepper to taste.

Add the chopped basil leaves, reserving a few to garnish.

Notes:

  • The basic sauce idea pairs perfectly well with other items. Paneer, tofu or even chicken breast cubes could all be used instead (or with) of the potatoes.
  • This can be served with flatbread, Basmati or Thai rice or, as in our case, with bulgur.
  • The leftovers taste even better so make enough for the next day!