Rating: 5 stars
5 Ratings
  • 5 star values: 5
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe Summary

prep:
10 mins
cook:
40 mins
total:
50 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Garnish with parsley and cashews - enjoy with rice or naan.

Nutrition Facts

358 calories; protein 7.3g; carbohydrates 43.3g; fat 19.3g; sodium 157.5mg. Full Nutrition
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Reviews (4)

Most helpful positive review

Rating: 5 stars
03/11/2018
This is one of the easiest and most flavorful recipes I've tried recently. I skipped the mustard seed but otherwise made it as directed. It's definitely going on my "favorites" list! Read More
(1)
5 Ratings
  • 5 star values: 5
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
07/31/2017
Made as directed. There is not much spicy heat but plenty of spicy flavor. My husband who doesn't like curry or heat enjoyed this. For myself I added hot sauce. Served with rice twice with pasta (that needed to get out of the fridge) once. Read More
(1)
Rating: 5 stars
03/11/2018
This is one of the easiest and most flavorful recipes I've tried recently. I skipped the mustard seed but otherwise made it as directed. It's definitely going on my "favorites" list! Read More
(1)
Rating: 5 stars
08/25/2020
This recipe was absolutely delicious. The only difference I made was to add chicken. Will add to my favorites. Read More
(1)
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Rating: 5 stars
10/04/2016
Very tasty dish! Delicious and fragrant spices. We are huge curry fans so a few things I did differently -- doubled the broth and the coconut milk and also sauteed the spices in oil about 5 min into cooking the onion. The hot oil not only brings out the flavor in the spices more strongly but also becomes infused with them. While I love vegetarian curries my family needed some meat so I added chicken. I added the chicken in with the onions about 10 min into the saute. They finished cooking during simmering time. Everything was fantastic and the family has this packed for lunch tomorrow. (Served with white rice medium grain.) Read More