Creamy Peas & Potato Curry
- Number of Servings: 4
Ingredients
2 T cashews, soaked in water for 15 minutes, then drained 3 red potatoes, scrubbed & diced into 1½-inch cubes (500 grams)1 cup frozen green peas ½ cup tomato sauce1 tsp. chili powder½ tsp. turmeric (optional)½ tsp. mango powder (or substitute with the juice from 1 lime)3/4 c coconut milk3/4 c water1 Tbs. canola oilsalt (to taste)8 basil leaves, chopped
Directions:
Heat canola oil in saucepan; add cashews and potatoes and stir fry until golden.
Add peas and stir until vegetables are tender.
Add tomato puree, and powdered spices.
Cook, stirring occasionally, until tomato puree is cooked and begins to express oil.
Add coconut milk, water and salt to taste.
Turn off the heat before milk comes to a boil; garnish with basil and serve hot.
Serving Size: Makes 4 1-cup servings
Heat canola oil in saucepan; add cashews and potatoes and stir fry until golden.
Add peas and stir until vegetables are tender.
Add tomato puree, and powdered spices.
Cook, stirring occasionally, until tomato puree is cooked and begins to express oil.
Add coconut milk, water and salt to taste.
Turn off the heat before milk comes to a boil; garnish with basil and serve hot.
Serving Size: Makes 4 1-cup servings
Nutritional Info Amount Per Serving
- Calories: 203.8
- Total Fat: 7.0 g
- Cholesterol: 0.0 mg
- Sodium: 221.4 mg
- Total Carbs: 31.1 g
- Dietary Fiber: 4.6 g
- Protein: 6.3 g
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