Potato, pineapple and cashew curry

Name: Potato, pineapple and cashew curry
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: Serves 4
Ingredients: 1 red onion, coarsely grated; 1 tbsp tomato purée; 1½ tbsp finely grated garlic; 1½ tbsp finely grated ginger; 1 tsp chilli powder or more to taste; ½ tsp ground turmeric; ½ tsp ground cumin; ½ tsp ground coriander; Pinch ground cloves; 2 tbsp sunflower oil; 1 cinnamon stick; 400ml tin coconut milk (at least 55% coconut extract); 500ml vegetable stock; 3 bay leaves; 1 lemongrass stalk, halved and bashed; 1 tbsp tamarind paste; 2 tbsp smooth peanut butter; 1 tsp soft light brown sugar; 150g cashews; 400g new potatoes, cut into 3cm chunks; 250g fresh pineapple, cut into bite-size chunks; 3-4 tbsp roughly chopped coriander

By: Alan Rosenthal

Published: 6 Jan 23
Updated: 25 Mar 24

Test kitchen approved

This vegan coconut curry is packed with filling potato and cashews. It’s sweet, sour and fragrant all at once. Serve as is, or with plain rice or flatbreads.

Recipe taken from Foolproof Veggie One-Pot by Alan Rosenthal (Quadrille £14)

Browse more easy vegan recipes.

Serves 4
Hands-on time 10 min. Simmering time 35 min

Visit deliciousmagazine.co.uk to save recipe

Ingredients

1 red onion, coarsely grated
1 tbsp tomato purée
1½ tbsp finely grated garlic
1½ tbsp finely grated ginger
1 tsp chilli powder or more to taste
½ tsp ground turmeric
½ tsp ground cumin
½ tsp ground coriander
Pinch ground cloves
2 tbsp sunflower oil
1 cinnamon stick
400ml tin coconut milk (at least 55% coconut extract)
500ml vegetable stock
3 bay leaves
1 lemongrass stalk, halved and bashed
1 tbsp tamarind paste
2 tbsp smooth peanut butter
1 tsp soft light brown sugar
150g cashews
400g new potatoes, cut into 3cm chunks
250g fresh pineapple, cut into bite-size chunks
3-4 tbsp roughly chopped coriander

Method

In a medium bowl, mix together the onion, tomato purée, garlic, ginger and ground spices to create a coarse paste. Heat the oil in a deep saucepan over a medium heat. Once hot, add the paste and the cinnamon stick and cook, stirring regularly, for 3-4 minutes until noticeable drier and just starting to catch on the bottom of the pan.
Add the coconut milk, vegetable stock, bay leaves, lemongrass, tamarind paste, peanut butter, sugar, cashews and 2 tsp salt. Bring to a simmer and cook, bubbling gently, for 10 minutes until the liquid has reduced and thickened slightly.
Add the potatoes then bring back to a simmer and cook for 15-20 minutes, or until the potatoes are tender. Stir in the pineapple, allow to come back to a simmer and cook for 2 more minutes. Serve sprinkled with coriander.

Recipe from January 2023 Issue

Nutrition

Nutrition: per serving

Calories: 642kcals
Fat: 45.4g (20g saturated)
Protein: 14.8g
Carbohydrates: 39.7g (16.5g sugars)
Fibre: 7.7g
Salt: 0.2g

Fancy getting a copy in print?

Subscribe to our magazine

Potato, pineapple and cashew curry

Ingredients

Method

Nutrition

Vegan coconut curry

Vegan katsu curry

Spiced vegetable curry

Aromatic egg, spinach and potato curry

More to discover

Potato, pineapple and cashew curry

Ingredients

Method

Nutrition

Or, how about...?

Vegan coconut curry

Vegan katsu curry

Spiced vegetable curry

Aromatic egg, spinach and potato curry

More to discover