Ingredients50 m servings 358 cals
- 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.
Per Serving: 358 calories; 19.3 g fat; 43.3 g carbohydrates; 7.3 g protein; 0 mg cholesterol; 158 mg sodium. Full nutrition
ReviewsRead all reviews 3
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!
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, wi...