Potato, tomato and cashew curry recipe

Although curry and potatoes are now great British staples, both foods originated outside of the UK. Curry powder came from India and was first sold in the UK in the 18th century, while potatoes arrived on our shores in the 16th century from the Americas.

Serves 4

Ready in 45 minutes

• 900g British new potatoes, peeled
• 2 tbsp vegetable oil
• 1 tbsp black mustard seeds
• 1 onion, thinly sliced
• 2 garlic cloves, crushed
• Thumb-size piece fresh root ginger, grated
• 1 hot green chilli, deseeded and finely chopped
• 1 tsp turmeric
• 6 fresh curry leaves (from large greengrocers), or 6 dried (from supermarkets)
• 400ml can reduced-fat coconut milk
• 4 vine tomatoes, peeled, deseeded and quartered
• 2-3 handfuls baby spinach leaves, washed
• 100g cashew nuts

How to make potato and cashew curry

Halve the potatoes, if large, put into a large pan and cover with water. Bring to the boil and cook for 5 minutes. Drain and set aside.

Heat the oil in the same pan, add the mustard seeds and cook until they start to pop. Add the onion and fry for 5 minutes, until softened. Add the garlic, ginger, chilli, turmeric and curry leaves and fry, stirring, for 1 minute. Add the potatoes and cook, stirring, for 2 minutes. Pour in the coconut milk, bring to the boil, then reduce the heat and simmer for 10 minutes. Stir in the tomatoes, season, and cook for a further 5-10 minutes, or until the potatoes are tender but still holding their shape. Season to taste, then stir in the spinach and cashews.

Cook briefly to just wilt the spinach. Divide between 4 warm bowls and serve with naan bread to soak up the juices.

© delicious. magazine