Potato, pineapple and cashew curry

Table of contents

Potato, Pineapple, and Cashew Curry

This Potato, Pineapple, and Cashew Curry is a delightful fusion of flavors and textures. The creamy potatoes, sweet and tangy pineapple, and crunchy cashews create a harmonious blend that is both satisfying and exotic. Perfect for a cozy dinner, this curry is sure to impress with its unique taste and vibrant colors.

Serving Size and Yield

Serves approximately 4 people.

Preparation and Cooking Time

Preparation Time: 15 minutes

Cooking Time: 30 minutes

Total Time: 45 minutes

Ingredients

2 tablespoons vegetable oil
1 large onion, finely chopped
2 cloves garlic, minced
1 tablespoon ginger, grated
2 teaspoons curry powder
1 teaspoon ground cumin
3 medium potatoes, peeled and cubed
1 cup coconut milk
1 cup pineapple chunks (fresh or canned)
1/2 cup cashews, toasted
Salt and pepper to taste
Fresh cilantro for garnish

Instructions

Heat the vegetable oil in a large pan over medium heat.
Add the chopped onion and sauté until translucent, about 5 minutes.
Stir in the garlic and ginger, cooking for another 2 minutes.
Mix in the curry powder and cumin, stirring until fragrant.
Add the cubed potatoes and stir to coat with the spices.
Pour in the coconut milk and bring to a simmer. Cover and cook for 15 minutes, or until the potatoes are tender.
Stir in the pineapple chunks and toasted cashews. Cook for an additional 5 minutes.
Season with salt and pepper to taste.
Garnish with fresh cilantro before serving.

Additional Notes

For a spicier curry, add a chopped chili or a pinch of cayenne pepper. You can substitute sweet potatoes for regular potatoes for a different flavor profile. Serve with steamed rice or naan bread for a complete meal.