Curry Coconut Potatoes on Rice


  • 10-12 new potatoes
  • 1/3 cup cashews, soaked for 10-15 minutes and then chopped
  • 1 cup green peas (frozen works best)
  • 2 cups cherry tomatoes
  • 2 tablespoons tomato paste
  • 1/2 teaspoon cumin powder
  • 1/4 teaspoon cayenne pepper
  • 1-2 tablespoons finely chopped cilantro
  • 1 14-ounce can coconut milk
  • 1 tablespoon olive oil
  • A handful of basil, chopped
  • Salt and pepper to taste
  1. Place cashews in a glass of water for 15-30 minutes to soften. Boil potatoes until they are soft.
  2. In a large pan, add the cashews and allow them to gently roast. Add the steamed potatoes and toss them to coat. Add a 1/2 cup of water and the tomato paste into the mixture.
  3. Add in the cherry tomatoes and simmer them for 5-8 minutes. Add all the spices.
  4. Stir the mixture well to coat the potatoes.
  5. Simmer the dish until the cherry tomatoes are cooked through. This should take 3-5 minutes.
  6. Add the coconut milk and peas. Simmer them until the sauce begins to thicken. Add salt and pepper to taste.
  7. Add the chopped basil to the top and serve the dish immediately.