Yellow Cashew Curry with Potatoes

March 29, 2011



Curry is definitely my go-to meal when I can’t think of anything else to make for dinner. It’s quick, easy and delicious – and not to mention, totally healthy. Though, I do feel guilty when my dinner doesn’t have any green in it.

This curry was really easy – I just washed and quartered 8 small potatoes. I boiled them until tender. Meanwhile, I sliced some onions and fried up some tofu. I sauteed the onions in a little oil and when tender I added the potatoes and some curry (1-2 tbs.) to the pan – once fragrant I added a can of coconut milk, the tofu, a handful of cashews and a tablespoon full of tahini to the mix. I let it all simmer together for about 10 minutes and then served over brown basmati rice.

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