Apache Potato Fruity Curry

METHOD

1. Chop all the potatoes into quarters and cook in a steamer for 12 minutes.

2. Meanwhile, melt the butter in a pot and add the onion, the crushed garlic, a little salt and cook gently, until translucent (about 3-4 minutes), stirring occasionally.

3. Add the curry powder and fry the spices gently.

4. Dust in the flour, add the vegetable stock and bring to a light simmer before adding the coconut milk & melting the tomato puree into the sauce.

5. Add the chopped apples, tomatoes & banana. Increase the heat and simmer for 10-12 mins to allow the sauce to thicken

6. Remove the pan from the heat and gently use a hand blender to blend the sauce for 2 mins. Feel free to pass the sauce through a fine sieve into a new pot if you like a smoother curry consistency.

7. Place the pan back over on to the heat & carefully remove the steamed potatoes from the steamer, adding them to the sauce.

8. Add the cashew nuts and herbs to the sauce and gently warm through.

9. Check if a little salt & pepper is needed.

10. Serve piping hot with some Basmati rice & Bonne Appetite!

What you will need