Ingredients
Scale
- 400g raw cashew nuts
- 2 medium-sized potatoes (skin on, halved, quartered, and halved again / 4cm chunks)
- 200g green beans (chopped into 2cm diagonals)
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- 1 red chilli crushed
- 10 curry leaves (ideally fresh)
- 1 yellow onion sliced
- 2 cloves of garlic, chopped
- 1 inch of ginger, chopped
- 2 tsp curry powder (see my recipe for homemade Sri Lankan curry powder)
- 1/2 teaspoon of turmeric
- Freshly made curry powder
- 200 ml coconut milk
- 150 ml vegetable stock
- salt and pepper
Instructions
- Prepare ahead by putting the cashew nuts into a bowl of salted water, and leave to soak for an hour, but not more than two
- Put the chopped potatoes saucepan, cover with water, add salt and bring to the boil. Boil until the potatoes start to soften. Take off the heat, drain and set aside
- Top and tail the green beans, and slice into 2 cm diagonals and set aside
- Heat 3 tbs vegetable oil in a large frying pan
- Add the whole spices, chilli and curry leaves
- Now add the onion, garlic and ginger, fry until the onions are soft and transparent – will take up to about 15 minutes
- Add the curry powder and the turmeric
- Drain the cashew nuts and add to the pan, followed by green beans, stir so the beans and nuts are covered in the spices, onions, garlic and ginger
- Pour in the coconut milk and followed by the vegetable stock
- Nestle in the potato chunks, give a stir, so the potatoes are coated in the spiced coconut
- Season with the salt and pepper
- Cover the frying pan with a lid, lower the temperature, and let the curry cook
- Keep checking the curry, give the occasional stir. If the curry looks like it’s drying out, add a little water or extra vegetable stick.
- When the potatoes are soft, and the beans are cooked through, it’s done
- Serve with freshly boiled basmati rice