Prepare to embark on a culinary journey that will transport your taste buds straight to the vibrant island of Sri Lanka! This irresistible Potato Cashew Curry is not just a meal, it's an experience that combines creamy coconut milk, perfectly spiced potatoes, and crunchy cashews in a symphony of flavors that will make your kitchen smell like a tropical paradise. Whether you're a curry enthusiast or a curious home cook looking to expand your recipe repertoire, this dish promises to be a game-changer that will have everyone asking for seconds!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Sri Lankan
Serves: 4 servings
Ingredients
- 2 cups potatoes, diced
- 1 cup cashews
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon curry powder
- 1 can coconut milk
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Wash and peel potatoes, then cut them into uniform 1-inch cubes to ensure even cooking.
- Heat a large skillet or heavy-bottomed pan over medium heat. Add a splash of oil and lightly toast the cashews until they turn golden brown and fragrant. Remove and set aside.
- In the same pan, sauté chopped onions until they become translucent and start to turn golden, approximately 3-4 minutes.
- Add minced garlic and curry powder, stirring continuously to prevent burning and allow the spices to release their aromatic oils.
- Carefully add diced potatoes to the pan, stirring to coat them evenly with the spice mixture.
- Pour in the coconut milk, ensuring all potatoes are mostly submerged. Reduce heat to low-medium and cover the pan.
- Simmer the curry for 15-20 minutes, stirring occasionally, until potatoes are tender and can be easily pierced with a fork.
- Add the toasted cashews back into the curry during the last 5 minutes of cooking to maintain their crunch.
- Season with salt to taste, adjusting spices as needed.
- Remove from heat and let the curry rest for 5 minutes to allow flavors to meld together.
- Garnish with freshly chopped cilantro before serving hot with steamed rice or traditional Sri Lankan bread.
Tips
- Potato Perfection: Cut your potatoes into uniform cubes to ensure even cooking and a consistent texture throughout the dish.
- Spice Strategy: Toast your curry powder briefly to enhance its flavor and release its aromatic oils before adding other ingredients.
- Cashew Crunch: Lightly toast the cashews separately to maintain their crisp texture and prevent them from becoming soggy during the cooking process.
- Coconut Milk Magic: Use full-fat coconut milk for a richer, creamier curry that truly captures the authentic Sri Lankan flavor profile.
- Simmer Slowly: Cook the curry on low-medium heat to allow the potatoes to become tender and absorb all the delicious spices without breaking apart.
- Garnish Game: Fresh cilantro is not just a garnish – it adds a bright, fresh note that cuts through the richness of the curry.Pro tip: This curry tastes even better the next day, so don't hesitate to make it in advance for an even more developed flavor!
Nutrition Facts
Calories: 380kcal
Carbohydrates: 35g
Protein: 12g
Fat: 24g
Saturated Fat: 14g
Cholesterol: 0mg
