Potato, pineapple and cashew curry

Portion size: Serves 4
Hands-on time 10 min. Simmering time 35 min
Difficulty: easy

Dairy-free

Gluten-free

Vegan

Recipe by: Alan Rosenthal

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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.

Recipe taken from Foolproof Veggie One-Pot by Alan Rosenthal (Quadrille £14)

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Ingredients

1 red onion, coarsely grated
1 tbsp tomato purée
1½ tbsp finely grated garlic
1½ tbsp finely grated ginger
1 tsp chilli powder or more to taste
½ tsp ground turmeric
½ tsp ground cumin
½ tsp ground coriander
Pinch ground cloves
2 tbsp sunflower oil
1 cinnamon stick
400ml tin coconut milk (at least 55% coconut extract)
500ml 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
150g cashews
400g new potatoes, cut into 3cm chunks
250g fresh pineapple, cut into bite-size chunks
3-4 tbsp roughly chopped coriander

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Method

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.
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.
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.
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