Rachel gets props for sending me this recipe – was a huge hit for dinner Sunday. I also serendipitously stumbled on an Indian grocery store yesterday while running errands and was able to procure the mango powder; Rach uses cardamom instead, and I’ve seen recipes substitute lemon. I also added some onions and red pepper flakes to the original recipe.
15-20 cashews, soaked in water for about 15 minutes, then drained
3 russet potatoes, diced
1 cup frozen green peas, thawed
1/2 cup tomato puree
1 tsp chili powder
1/2 tsp turmeric
1/2 tsp amchur or mango powder (optional, or use the substitutions above)
1 14-oz can of light coconut milk
1 tbsp sunflower oil
1/2 an onion, chopped
Salt to taste
8-10 basil leaves, chopped (I used a mix of basil and cilantro, actually)
Heat oil in pan. Sautee cashews and potatoes until browned and potatoes are getting soft (this takes awhile). Add onions and continue to cook until onions are translucent. Add in turmeric, chili powder and mango powder and toast another minute or two.
Add tomato puree and peas and cook until potatoes are basically done and tomato flavor has come out.
Add coconut milk, bring to a simmer and cook another couple minutes. Salt to taste (I added red pepper flakes here). Stir in cilantro and serve. We had this with brown nice and naan.
WW Points: 7 points per serving (not including rice) (Makes 5 1 cup servings)