About this recipe:This is an easy and exotic curry. It's rich, creamy, mildly spiced and extremely flavourful. Serve with naan and rice.
1 1/2 tablespoons vegetable oil
1 small onion, diced
1 teaspoon minced fresh root ginger
4 cloves garlic, minced
2 potatoes, cubed
4 carrots, cubed
1 fresh green chilli, seeded and sliced
3 tablespoons ground unsalted cashews
100g passata or diced tomatoes
2 teaspoons salt
1 1/2 tablespoons curry powder
150g frozen garden peas
1/2 green pepper, chopped
1/2 red pepper, chopped
225ml double cream
1 bunch fresh coriander for garnish
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Method Prep:25min › Cook:30min › Ready in:55min
Heat the oil in a frying pan over medium heat. Stir in the onion, and cook until tender. Mix in ginger and garlic, and continue cooking 1 minute. Mix potatoes, carrots, green chilli, cashews and passata. Season with salt and curry powder. Cook and stir 10 minutes, or until potatoes are tender.
Stir peas, green pepper, red pepper and cream into the pan. Reduce heat to low, cover, and simmer 10 minutes. Garnish with coriander to serve.
Added coconut milk in place of the double cream AND a mixture of coriander, cumin, garam masala and tumeric for the curry powder. I also fried the spices with the onion just before adding the remaining ingredients. Make sure you dice the potatoes and carrots if you want to cook through in 10 minutes. Otherwise precook the veggies before adding or cook a little longer. I ended up cooking a little longer. Two of the three children voted to add this to the weekly meal plan. - 24 May 2013
I made this for my mum and daughters, one who is not a fan of veg and we all loved it.
Very tasty and very cheap. We used korma spice instead of curry powder and fat free Greek yogurt instead of double cream, for slightly healthier option. Will definitely make this again. - 08 Nov 2014
I had to add some water as the passata alone wasn't enough liquid to make the vegetables soft, and I left out the peas as it is just me and there seemed enough vegetables in it for me lol. I was going to add cauliflower maybe next time. I am making it now and will be taste testing it soon. Five stars for the smell and how colourful it looks. I also added Tumeric to give it more of a curry colour - 19 May 2016