Sri Lankan Potato Cashew Curry Recipes

SRI LANKAN POTATO & CASHEW CURRY

Sri Lankan Potato & Cashew Curry image

Let's skip the fries and enjoy our favorite spud in this aromatic, heavily spiced, Sri Lankan Potato and Cashew Curry. Recipe courtesy of Shashi Charles.

Provided by Potato Goodness

Categories Main Dish Recipes Curries

Time 50m

Yield 6

Number Of Ingredients 18

Ingredients

3 tablespoons olive oil
1 red onion, chopped
4 cloves garlic, minced
1 (1 inch) piece fresh ginger root, peeled and chopped
1 tablespoon mustard seed
1 green bell pepper, sliced
6 medium (blank)s red potatoes, chopped
1 cup vegetable stock
1 cup coconut milk
1 teaspoon garam masala
½ teaspoon ground turmeric
½ teaspoon curry powder
½ teaspoon cumin
½ teaspoon chili powder
2 tablespoons tomato paste
¼ cup cashews
1 tablespoon chopped cashews, for garnish
1 tablespoon Chopped fresh parsley, for garnish

Steps:

Saute onions, garlic, and ginger in olive oil for 15 minutes or so. Then add in mustard seeds, green pepper and potatoes and saute a couple minutes. Add in vegetable stock, coconut milk and spices and let simmer for 20 minutes. Then, add in cashews and let cook another five minutes.
Garnish with parsley and cashews - enjoy with rice or naan.

Nutrition Facts : Calories 358 calories, Carbohydrate 43.3 g, Fat 19.3 g, Fiber 5.8 g, Protein 7.3 g, SaturatedFat 8.9 g, Sodium 157.5 mg, Sugar 4.6 g

SRI LANKAN POTATO CURRY

Sri Lankan Potato Curry image

This Potato Curry is real nice; it uses a homemade Sri Lankan curry powder incorporated in the recipe.

Provided by SMTUNE

Categories World Cuisine Recipes Asian

Time 35m

Yield 4

Number Of Ingredients 14

Ingredients

¾ teaspoon coriander seed
¼ teaspoon fennel seed
¼ teaspoon cumin seed
4 leaves fresh curry
4 large potatoes - peeled and cubed
1 tablespoon ghee (clarified butter)
½ onion, finely chopped
1 clove garlic, minced
1 (1 inch) piece fresh ginger root, grated
½ teaspoon cumin seed
½ teaspoon coriander seed
½ cup coconut milk
1 tablespoon chopped fresh cilantro
salt to taste

Steps:

In a small skillet, over a low heat, dry roast the 3/4 teaspoon coriander, 1/4 teaspoon fennel, and 1/4 teaspoon cumin seeds individually until an aroma is starting to be given off. Combine all these with the curry leaves, and over a low heat, dry roast for about 5 minutes more. Do not burn Grind the spices and leaves using a mortar and pestle or a clean coffee grinder. Set aside.
Place potato cubes in a microwave-safe bowl, and microwave until about 1/2 cooked (time depends on individual microwave), about 3 to 5 minutes.
In a large skillet, melt the ghee over medium heat. Cook the onion, garlic, and ginger in the ghee until golden and aromatic. Meanwhile, grind the remaining coriander and cumin seeds; add with one teaspoon fresh curry powder (prepared in the first step) to the onions and garlic. Cook, stirring, for 30 seconds. Stir in the potatoes, and cook for 3 minutes. Stir in the coconut milk, bring to a simmer, and then reduce heat to low. Cover, and cook until potatoes are tender, about 7 minutes. Season with salt to taste. Top with chopped fresh cilantro, and serve.

Nutrition Facts : Calories 381.1 calories, Carbohydrate 67.9 g, Cholesterol 8.2 mg, Fat 9.8 g, Fiber 9 g, Protein 8.6 g, SaturatedFat 7.4 g, Sodium 609.4 mg, Sugar 3.5 g

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