“This recipe is originally from Super Food Ideas magazine in Australia. The potato is a staple of the recipe, but I've changed what was "800g of vegetables" to individually listed vegetables. Feel free to leave out, or add any veggies you choose, and add some paneer if you have it on hand. TIP (I heard a from a TV chef the other day): When cooking potatoes, make sure the water is hot/boiling before adding the potatoes to stop them from being mushy/floury when cooked.”
READY IN:
55mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat ghee or oil in a large saucepan over medium heat.
  2. Add onion and cook for 3 to 4 minutes or until browned.
  3. Add curry paste, cashews and chilli. Cook, stirring, for 1 minute.
  4. Add stock and potatoes, bring to the boil, then reduce heat and simmer, covered, for 15 minutes.
  5. Add vegetables.
  6. Combine yoghurt and cream, stir into curry, then simmer, covered, for 10-15 minutes or until vegetables are tender.
  7. Serve with naan bread.

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