Another cooler than usual Summer day found me pulling out the spices for dinner again. This time I made a creamy veg curry w/ cashews. The recipe was new, but the book was not. I feel a little guilty plugging “Market Vegetarian” again, but it really is my go-to recipe book.
My adapted version goes something like this…. Start with 2T of vegetable oil in a frying pan over medium heat. Add 3/4 cup cashews and 4 large shallots (peeled and halved) & cook for 5 minutes, stirring often. Add 1 tsp mustard seeds and a very generous tablespoon of curry powder. The seeds will pop pretty quickly, so turn down the heat and add 2 chopped garlic cloves, 2 T grated ginger, 1 tsp of turmeric, 1 tsp (more or less depending on your heat tolerance) of crushed red chilis, & a thinly sliced red (I used orange) bell pepper to the pan and cook for 2-3 minutes.
Add 1/4 cup tomato sauce, 8-10 quartered small new potatoes, and a 14-oz. can of coconut milk (after looking at the calories, I used less than a can, but added water – hence skim coconut milk… 😉 ). Let simmer gently over low to medium heat for 20 minutes or until the potatoes are done. Serve over basmati rice. Enjoy.
As I said, this was the first go-round with this recipe and it received 3.5 thumbs up (out of 4) around the dinner table. No one left hungry and none of it was left. I like a little more heat, but don’t like to punish the family, so I always add a little vindaloo curry paste to up the heat factor. Yum.
Have a fantastic week! s. xo