Curry with potatoes, cashew nuts and spring onions

Ingredients for 4 servings:

• 700 g potatoes, waxy
• 1 bunch of spring onions
• 1 bell pepper(s)
• 100 g cashew nuts
• 1 bunch of coriander leaves, preferably with roots
• 3 garlic cloves
• 50 g ginger root
• 2 chili peppers, green
• 1 tbsp curry powder, hot
• 3 tbsp peanut oil
• ½ tsp mustard seeds, brown
• ¼ liter vegetable broth
• ¼ liter coconut milk
• Salt and pepper, green
• Water

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

vegan

Cook the potatoes and quarter them lengthwise. Wash and trim the spring onions, then slice the white parts and ring the green parts. Wash, deseed, quarter the bell peppers, and cut them crosswise into very thin strips. Roast the cashew nuts in a wok without oil until they just begin to brown. Let the nuts cool and chop roughly. Rinse the coriander leaves and pat dry. Clean and finely chop the roots, pick off the leaves and set aside, and chop the stalks. Peel and roughly chop the garlic. Peel and finely chop the ginger. Halve, deseed, and dice the chilies. Mix half of the nuts with the coriander roots and stalks, garlic, ginger, chili, 1 teaspoon of salt, and curry powder. Blend in a blender until a firm paste forms, gradually adding 1-2 teaspoons of water. Heat the oil in a wok and toast the mustard seeds until they crackle. Add the paste and fry for about 3 minutes, stirring. Add the white onion and fry for 2 minutes. Then pour in the vegetable stock. Stir in the coconut milk and simmer gently until it thickens slightly. Season to taste with salt and pepper. Add the bell pepper and heat briefly; it should still have some bite! Add the potatoes and mix well. Sprinkle the finished curry with the onion greens, coriander leaves, and the remaining cashews.