Potato and Cashew Nut Curry

This is a straightforward but delicious curry recipe. Serve with rice or flat bread. Serves 4.


  • 450g/1lb potatoes, washed
  • 3tbsps cooking oil
  • 1tsp cumin seeds
  • 1tsp mustard seeds
  • 1tsp ground coriander
  • ½ tsp chilli powder
  • ½ tsp turmeric
  • 227g can of tomatoes
  • 600ml/1 pint water
  • 100g/4oz cashew nuts


  1. Boil the potatoes in their skins for 15 minutes; drain; allow to cool slightly, then peel and chop into cubes.
  2. Heat the oil in a pan; add the cumin and mustard seed. As soon as the seeds pop, add the coriander, chilli and turmeric and cook for 1 minute, before stirring in the tomatoes.
  3. Cook for a few minutes before adding the water.
  4. Bring to the boil, reduce the heat and stir in the potatoes and nuts.
  5. Simmer for 30 minutes until the nuts are tender.

Additional Notes:

Tip: Put a lid over the pan whilst frying the seeds so they don’t fly around the kitchen as they pop!