Potato Zucchini Curry with Cashews

Ingredients

• 800 g potatoes
• 400 g small zucchini
• 250 g tomatoes
• 1 vegetable onion
• 1 Garlic clove
• 20 g Ginger
• butterclarified butter (for frying)
• Salt
• pepper (ground)
• 1 tbsp curry powder (to taste)
• 1 tsp cumin
• 60 g cashew nuts
• 1 tbsp potato starch

Instructions

1. 1.

   Bring a pot of salted water to boil for the potatoes.

2. 2.

   Wash, peel, dice the potatoes, blanch in boiling salted water for 8 minutes, then drain well.

3. 3.

   Wash and trim the zucchini, dice it. Wash the tomatoes, quarter them and remove seeds, then drain. Peel and finely dice the onion and garlic. Peel and finely chop the ginger.

4. 4.

   Heat a high-sided pan or pot with some clarified butter.

5. 5.

   Sauté the potatoes in hot clarified butter briefly until crisp, add the zucchini and sauté together. Then add garlic, onion, and ginger, cook briefly, season with curry powder, cumin, salt, and pepper. Add tomatoes and vegetable broth, simmer gently for 15-20 minutes.

6. 6.

   Meanwhile roast the cashew nuts in a dry pan without oil.

7. 7.

   Finally whisk potato starch with a little cold water, stir into the hot curry, bring to a boil once, let thicken slightly, taste and adjust seasoning.

8. 8.

   Sprinkle the nuts over the curry and serve.