Potato curry with cashew nuts

Ingredients for 4 servings:

• 500 g zucchini, small
• 300 g tomatoes
• 1 kg potatoes, waxy
• 1 large onion(s)
• 1 clove(s) garlic
• 20 g fresh ginger
• 2 tbsp ghee (or sunflower oil or margarine)
• 1 tbsp curry powder
• 1 tsp cumin
• some salt
• some pepper, black, ground
• 500 ml vegetable stock
• 60 g cashew nuts

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

vegetarian Indian potato pan with zucchini, tomatoes, cashew nuts

Trim the ends of the zucchini. Wash the zucchini and cut into small pieces. Wash the tomatoes, remove the stems, and quarter them. Peel the potatoes, wash them, and cut them into large cubes. Peel the onion and garlic. Finely slice the onion. Crush the garlic, then chop it. Clean and finely chop the ginger. Melt the ghee (sunflower oil or margarine will do in a pinch) and fry the potatoes in it. Add the zucchini and let them fry for a while longer. Add the onion, garlic, and ginger and let everything fry for a few more moments. Season with the curry powder, cumin, salt, and pepper. Add the tomatoes and vegetable stock and simmer over low heat for about 20 minutes. Brown the cashews in a pan without adding any fat. Divide the potato curry among deep plates or bowls. Serve garnished with the cashews.