Creamy cashew, tomato & potato curry with easy homemade naans
- Cassie Best
Published: January 2, 2026 at 11:05 AM
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Serves 4
Easy
Prep: 25 mins
Cook: 45 mins
A star rating of 4.2 out of 5.18 ratingsRate
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Rustle up this easy vegetarian curry made and serve with homemade naan breads for a crowdpleasing family meal
Freezable
High-fibre
Vegetarian
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Naan bread
A star rating of 4.8 out of 5.405 ratings
Chapatis
A star rating of 4.8 out of 5.81 ratings
Cheese & chilli naans
A star rating of 4.9 out of 5.6 ratings
Ingredients
Nutrition
Units:
MetricUS
-
150g cashews
-
2 tbsp pure coconut or flavourless oil
-
2 onions
sliced
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4 garlic cloves
grated
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thumb-sized piece of ginger
grated
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1 red chilli
deseeded and finely chopped
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2 tsp ground cumin
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2 tsp ground coriander
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½ tsp ground turmeric
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3 medium potatoes
(about 800g), quartered, then sliced into 1.5cm pieces
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400g can chopped tomatoes
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1 natural/organic vegetable or chicken stock cube
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2 tbsp flavourless oil
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10 fresh curry leaves
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2 tsp garam masala
For the naans
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250g self-raising flour
plus extra for dusting
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200g natural yogurt
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2 tsp nigella seeds
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2 tbsp butter
melted
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Nutrition: Per serving
-
kcal868
-
fat40g
-
saturates14g
-
carbs99g
-
sugars15g
-
fibre10g
high
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protein24g
-
salt2.15g
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Method
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step 1
Soak 75g of the cashews in 200ml hot water and set aside while you get started with the curry. Heat the coconut oil in a large pan over a low-medium heat and cook the onions with a pinch of salt for about 10-15 mins, stirring often, until they are sizzling, aromatic and a little caramelised. Stir in the garlic, ginger, chilli, cumin, coriander and turmeric, and cook for another 2-3 mins.
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step 2
Meanwhile, boil the potatoes in a pan of salted water for 5 mins. They should still be fairly firm at this stage. Drain and leave to steam-dry for at least 10 mins.
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step 3
Add the potatoes to the onions and spices, and cook for 3-4 mins so the potatoes absorb some of the aromatics. Tip in the tomatoes and fill the can halfway with water, then add this to the pan, too. Crumble in the stock cube and stir to dissolve. Season and simmer for 10 mins.
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step 4
Blend the soaked cashews with their water until smooth, then stir into the sauce. Partially cover the pan with a lid, leaving a small gap for steam to escape. Simmer for 45 mins, stirring occasionally. If the sauce gets too thick, add a splash of water, and if the potatoes start to break down, stop cooking.
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step 5
For the naans, combine the flour, yogurt, nigella seeds and ½ tsp salt in a bowl until the ingredients form a scrappy dough. Dust well with flour, cut into quarters, then roll out each piece thinly on a floured surface. Heat a frying pan over a medium heat and cook in the dry pan for 2-3 mins each side until puffed up and golden. (You will need to do this one by one, or in two batches.) Brush each flatbread with melted butter as you remove it from the pan. Keep warm under a tea towel until you’re ready to serve.
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step 6
Heat the oil in a frying pan over a low-medium heat and sizzle the curry leaves and remaining cashews until the curry leaves crackle and the cashews turn golden-brown.
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step 7
Stir the garam masala into the curry and cook for a further 5 mins, or until the potatoes are cooked through and the sauce is the desired consistency, adding a splash more water if needed. Pour the hot cashews, curry leaves and flavoured oil over the curry, and serve with warm the naans.
Recipe from Good Food magazine, January 2026
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Overall rating
A star rating of 4.2 out of 5.18 ratings
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