This week, I’m sharing one of the last “comfort food” recipes until the fall. I think it’s time for some lighter, spring recipes now that it’s starting to get a *little* bit warmer outside. I’m looking forward to overhauling my fridge with fresh ingredients. Anyone else do that in the springtime? If there are any recipes you would love to see, please leave me a comment!
I’ve always loved making curries, but have had a hard time getting the spice ratios “just right”. After many attempts, I think I’ve finally found the perfect curry base. I used carrots, potatoes, and cashews as the main components in this dish, but the spices would be yummy with other ingredients like chickpeas, cauliflower, green peas, broccoli, etc. Feel free to mix it up!
- 6 medium potatoes, cubed
- 4 carrots, peeled + chopped
- 1 white onion, diced
- 2 tbsp coconut oil
- 1 can (400 ml) full fat coconut milk
- 1 can (796 ml) diced tomatoes, drain + discard juices (or use for another recipe!)
- 1 cup cashews, roughly chopped
- 1 tbsp fresh ginger, minced
- 3 garlic cloves, minced
- 2 Thai chili peppers (or 1 tsp cayenne pepper)
- 1 tsp mustard seed
- 2 tsp garam masala
- 2 tsp curry powder
- 1 tsp turmeric
- 1 tsp ground fenugreek (optional – it can be found at Bulk Barn)
- 1 tsp cumin
- 1 tsp salt
- 1/2 tsp freshly cracked pepper
- Cilantro + green onion, as garnish
- Boil potatoes + carrots until soft, about 25 minutes. Add carrots 15 minutes in. Once soft, set aside for later.
- Over medium heat, melt coconut oil and toast mustard seeds. Add onions and cook until soft and golden.
- Add ginger, garlic, and Thai chili pepper. Stir for 1 minute until fragrant.
- Add remaining spices – garam masala, curry powder, turmeric, fenugreek, cumin, salt, and pepper. Stir for 1-2 minutes until fragrant.
- Add canned coconut milk and the diced tomatoes. Bring to a boil and lower to a simmer.
- Mix curry sauce with potatoes and carrots.
- Enjoy on a bed of basmatic rice, a side of pita bread or naan bread, and garnished with cilantro and green onions!