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Potato, pineapple and cashew curry

Potato, pineapple and cashew curry
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Potato, pineapple and cashew curry

This vegan coconut curry is packed with filling potato and cashews. It’s sweet, sour and fragrant all at once. Serve as is, or with plain rice or flatbreads.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 red onion coarsely grated
  • 1 tbsp tomato purée
  • 1.5 tbsp finely grated garlic
  • 1.5 tbsp finely grated ginger
  • 1 tsp chilli powder or more to taste
  • 1/2 tsp ground turmeric
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • Pinch ground cloves
  • 2 tbsp sunflower oil
  • 1 cinnamon stick
  • 400 ml tin coconut milk (at least 55% coconut extract)
  • 500 ml vegetable stock
  • 3 bay leaves
  • 1 lemongrass stalk halved and bashed
  • 1 tbsp tamarind paste
  • 2 tbsp smooth peanut butter
  • 1 tsp soft light brown sugar
  • 150 g cashews
  • 400 g new potatoes cut into 3cm chunks
  • 250 g fresh pineapple cut into bite-size chunks
  • 3-4 tbsp roughly chopped coriander

Method
 

  1. In a medium bowl, mix together the onion, tomato purée, garlic, ginger and ground spices to create a coarse paste. Heat the oil in a deep saucepan over a medium heat. Once hot, add the paste and the cinnamon stick and cook, stirring regularly, for 3-4 minutes until noticeable drier and just starting to catch on the bottom of the pan.
  2. Add the coconut milk, vegetable stock, bay leaves, lemongrass, tamarind paste, peanut butter, sugar, cashews and 2 tsp salt. Bring to a simmer and cook, bubbling gently, for 10 minutes until the liquid has reduced and thickened slightly.
  3. Add the potatoes then bring back to a simmer and cook for 15-20 minutes, or until the potatoes are tender. Stir in the pineapple, allow to come back to a simmer and cook for 2 more minutes. Serve sprinkled with coriander.