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_The Vegetarian Family Cookbook_ by Nava Atlas, adapted by Kayleigha


5 servings

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Curried Potatoes with Peas, Raisins & Cashews


  • 6 medium red potato(es)
  • 1 medium onion(s)
  • 1 serving jalepeno (to taste)
  • 1 teaspoon curry powder (or more)
  • ¼ teaspoon ground cumin
  • 1 ½ cup frozen green peas, thawed
  • cup raisins
  • 1 tablespoon fresh lemon juice
  • 1 ounce cashews, rough chopped
  • 1 medium sweet red pepper(s)
  • 1 ½ cup canned diced tomatoes


Bake or microwave the potatoes till tender, cool slightly, then dice. (you could also dice & boil them, but it seemed like too much work)

Saute the onion, red pepper & jalepeno in a large skillet brushed w/grapeseed oil over med/low heat until tender, using veggie broth as needed to deglaze the pan. Add the cashews for a minute or two.

Add 1/2 cup water or vegetable broth and diced tomatoes to the skillet and stir in the curry powder & cumin. Next add the potatoes, thawed peas, raisins and lemon juice. Cook over med/low heat for about 5 minutes until the flavors marry and all the veggies are heated thru. The dish should be moist but not soupy, add veggie broth or water accordingly.


My adapted version of a recipe from "The Vegetarian Family Cookbook" by Nava Atlas You can spice this dish up w/more curry powder and jalepeno, or tone it down by using only a little. - Kayleigha


4 pts. per serving/ 5 servings per recipe


jalapeno, peas, potatoes, raisins


peas raisins potatoes jalapeno