Curry Potatoes and Cashews

This is something I make that can be a side dish to go with a protein or a main course for vegetarians. It can be converted to a vegan dish by substituting the the yogurt with coconut milk. You can also substitute the cashews with almonds, pistachios, or pecans.

You can go through the trouble of grinding your own spice blends, but I am not an Indian grandmother doing things the traditional way. I am only trying to come close to the original. You can easily find fresh ground package spices in the grocery store.

I cannot find the proper name for this. Potato dishes would be called Aloo, but I do not know which version of aloo I have made.

Curry Potatoes and Cashews

6 small Potatoes, diced

1/2 Red bell pepper, diced

1/2 Green Bell Pepper, diced

1/2 medium size onion, diced

1 stalk celery diced

1 tomato finely diced (1/2 cup)

1/2 cup cashews

1/4 cup grated ginger

3 cloves garlic

1 tblsp curry powder

2/3 cup plain yogurt

1/2 cup green peas

salt

Method

Cook the potatoes in oil until lightly brown. Drain and set aside.

Bring a small amount of oil to a medium heat. Add the onions, peppers and celery to the pot.

Stir until slightly heated, then add the curry powder, garlic, and ginger.

Heat through until the vegetables soften just a bit, then add the cashews. Stir until mixed in fry for a minute, add the tomatoes and cook until they start to soften.

At this point the bottom of the pot is probably starting to stick. Add a 1/4 of water to loosen the bottom. Stir until mostly evaporated.

Add the potatoes,

Mix in the yogurt and stir until everything is coated.

Stir in the green peas

Check to see if you need salt.

Lower the heat and cover. Heat for 5 to 10 minutes