Thursday, 22 May 2014

Coconut Potato Curry with Basil and Cashews - Vegan

As Indians we make our share of 'curry'. Be it the North Indian Style 'Curry' or the South Indian 'Kari', there is always one or the other made at home almost everyday. But what is interesting for me is a Westerner's take on the Indian Curry. So whenever I come across a recipe like that, I make it a point to give it a shot.

One such example is this beetroot masala that I tried a few months back. It is a big hit in our house. Try this new version of potato gravy in a coconut milk sauce.

Adapted from here
Ingredients (Serves 5-6)

Baby Potatoes 1 Kg
Cashews 1/2 cup soaked in warm water
Cheery Tomatoes 1 cup
Tomato Paste 4 tbsp
Cumin seeds 1 tsp
Chilli Powder 1 tsp
Coriander Powder 1 tsp
Garam Masala 1 tsp
Coconur milk 1 can
Handful of basil, chopped

Oil and salt to taste

Method of Preparation

1. Steam the baby potatoes for about 10-15 min till it is cooked partially.  

2. Heat a little oil in a pan. Add the cumin seeds. 

3. When it sizzles, add the drained cashews. Stir for a min.

4. Add the potatoes and toss well.

5. Add the cherry tomatoes and tomato paste. Mix well and let it cook for a few min.

6. Add the chilli powder, coriander powder and garam masala. Mix well. 

7. Finally add the coconut milk with a little water (as needed). Simmer in low flame for a few minutes till heated thru.

8. Finally add the basil leaves and serve with some rice. 


  1. delicious.... I make potatoes with cashew nut and coconut milk very often, but adding basil gives it a whole new meaning. Will try it.

  2. that's sounds like a delicious combination of flavors....should try sometime..looks delicious