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Cashew and Jersey Royal curry
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½ tbsp essential Waitrose olive oil
1 essential Waitrose onion, finely chopped
400ml can essential Waitrose coconut milk
2-3 tbsp sriracha chilli sauce
3 tbsp soy sauce
650g Jersey Royals, cut into 1cm discs
3 tbsp cashew butter
200g mange tout
28g pack coriander, stalks finely chopped and leaves shredded
handful cashew nuts, toasted and roughly chopped
1. Heat the oil in a medium-sized, heavy-based pan. Add the onion and cook for 7 minutes over a medium-low heat, until softened. Stir in the coconut milk, sriracha, soy sauce and 400ml water. Add the potatoes and cook for 15-20 minutes, until tender.
2. Stir through the cashew butter and mange tout, then cook for 2 minutes. Take off the heat and add the coriander stalks. Spoon into bowls and serve topped with the coriander leaves and toasted cashews, with some rice alongside, if liked.
This recipe first appeared in Waitrose Food, July 2018 issue. Download the Waitrose Food app for the full issue
Typical values per serving:
This recipe was first published in June 2018.