Stranger Foods

Potato, pineapple & cashew curry

Serves 4 | Prep 10 mins | Cook 40 mins

Although it has a fairly lengthy ingredients list, this curry is straightforward to make. It’s sweet, sour and fragrant, with aromatic spices. I like to eat it as it is, but you can make it go further by serving with some plain rice or flatbreads, of course.

Source: Foolproof Veggie One-Pot: 60 Vibrant and Easy-Going Vegetarian Dishes

Ingredients

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1 red onion, coarsely grated
1 tbsp tomato purée
1½ tbsp garlic, finely grated
1½ tbsp ginger, finely grated
1 tsp chilli powder, or to taste
½ tsp ground turmeric
½ tsp ground cumin
½ tsp ground coriander
pinch of ground cloves
2 tbsp sunflower oil
1 cinnamon stick
1x 400 ml can coconut milk (at least 55% coconut extract)
500 ml vegetable stock
3 bay leaves
1 stalk lemongrass, halved and bashed / bruised
1 tbsp tamarind paste
2 tbsp smooth peanut butter
1 tsp soft light brown sugar
150 g cashews
400 g new potatoes, cut into roughly 3 cm pieces
250 g fresh pineapple, cut into bite-sized chunks
3 tbsp coriander, roughly chopped
sea salt

Instructions

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In a medium-sized bowl, mix together the onion, tomato purée, garlic, ginger and ground spices to create a coarse paste.
Heat the oil in your deep pot over a medium heat. Once hot, add the paste and the cinnamon stick and cook, stirring regularly, for until noticeably 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 to the pan. Bring to a simmer and cook, bubbling gently, for until the liquid has reduced and thickened slightly.
Add the potatoes, then bring back to a simmer and cook for , 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 the fresh coriander.

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