Potato, edamame bean and pine nut curry in a spiced yoghurt gravy

2 Feb

I’ve been playing with nuts recently; pistachio with popcorn, cashew in curry and pine nuts mainly in salads. Oh and not forgetting walnuts in jaggery.

 

Potato, edamame bean and pine nut curry in a spiced yoghurt gravy

I know it may sound odd but I thought this recipe up whilst eating a jacket potato with cheese and beans at a soft play centre. ‘Finley the fire engine’ was playing in the background and I was urging my boy to eat the over-cooked cheese and tomato pasta that was the only vegetarian option in the café. I ate between, ‘it’s yummy yummy pasta’ and, ‘if you eat your pasta you will have more energy, do you want to go ice-skating next…yaay, let’s eat the pasta’. Normally I take his food with me, you know something nutritious, tasty and given that my boy seems the reincarnation of a Gujarati villager, something curried or spicy. But it was with birthday.

I started thinking about how when I am solo-parenting my boy (when my husband travels for work) I snack a lot. I tend to eat less in any one sitting but snack more.  I can’t claim that they are always healthy snacks because I am sitting in front of the telly as I write this; sleep deprived, eating biscuits and thinking about churro’ and  sleep.

Anyway, back to snacking. Nuts.  Given that this week I am despairingly tired there is one thing that cajoles me into my natural rhythm. No matter how good other food tastes and no matter how many flutters in my tummy butterflies borough market or wing yip oriental supermarket gives me…there are times when only a curry will do it for me.

But you know I do funny things to curries.  I hope that you will agree that these are funny things that do work. I have simmered this curry in yoghurt, as we are fighting colds in our house at the moment and this makes me feel better.  There are loads of whole spices and pine nuts.

Pine nuts?! What the…but really, it works. Try it.

Ingredients to serve 4

3 medium sized potatoes cut into inch sized cubes

One large onion, sliced

2-3 cloves

2-3 green cardamom pods

1small stick of cinnamon

½ cup of chopped tomatoes (tinned is fine)

400 ml water

150g edamame beans

100g pine nuts

1 tsp. cumin seeds

¼ tsp. mustard seeds

1-2 green chillies, finely chopped

1 tsp. garlic, minced

2 tbsp. peanut oil

¼ tsp. garam masala

¼ tsp. turmeric

3-4 curry leaves

200ml plain natural yoghurt

2 tsp. gram flour

1 tsp. coriander powder

Method

  1. Toast the pine nuts on a non-stick pan lightly until the pine nuts catch a golden colour. Leave them to a side until they are needed.
  2. Heat the oil in a pan and add the cumin, curry leaves, cloves, cinnamon, mustard, turmeric and chillies and allow the seeds the sizzle before adding the onions and the salt.
  3. Sauté the onions for a couple of minutes before adding the garlic and then sauté for a minute before introducing the potatoes
  4. Sprinkle in the coriander powder and coat the potatoes well. Pour in the tomatoes and half the water and simmer the potatoes for 4-5 minutes.
  5. Blend the yoghurt and gram flour to smooth consistency before pouring it into the curry and simmer for a further 5 minutes.
  6. Add the edamame beans and pine nuts and garam masala, and then simmer for a further 4-5minutes.

Serve with warm chapatti or rice.

24 Responses to “Potato, edamame bean and pine nut curry in a spiced yoghurt gravy”

  1. thelearnedkat February 2, 2014 at 4:36 pm #

    An interesting combination, but am intrigued as to how it tastes? Do you share your recipes with family & friends and what is their feedback?

    • Deena Kakaya February 2, 2014 at 4:40 pm #

      Hello, thanks for the comment. This tastes wonderful with a light creaminess and tang from the yoghurt. The potatoes are are smooth, edamame beans are silky and the nuts give wonderful texture and bite. I made this at a dinner for 6 and they all loved it.

  2. Heena February 2, 2014 at 9:09 pm #

    After trying this curry made by Deena’s fair hands, I can honesty say it was lovely. The pine nuts added an usual yet delicious twist.

    • Deena Kakaya February 3, 2014 at 2:11 pm #

      Thank you Heena, so glad that you liked it x

  3. quarterpants February 3, 2014 at 6:52 am #

    Its like an awesomized kadhi! Yum

    • Deena Kakaya February 3, 2014 at 9:07 am #

      Hello, thank you for thinking my recipe is awesome!

      Not a kadhi, as this recipe has tomatoes in it and the spices are different. But it does have a light sour tang

  4. Elaine @ foodbod February 3, 2014 at 7:01 am #

    Looks good, I like the mix! I guess you could substitute the pine nuts for other seeds or flaked nuts if you don’t have any pine nuts to hand?

    • Deena Kakaya February 3, 2014 at 9:07 am #

      Hi Elaine, how are you?

      The thing is that pine nuts are so small that they blend with the other elements of two curry and although they are crisp they aren’t a tough nut, making the curry easy to eat. I think the alternative may be cashew but then they are also tougher than pine nuts xx

  5. Joanne February 3, 2014 at 12:05 pm #

    I’ve yet to meet a nut I don’t like and I especially love them in curries! What a delicious curry sauce this is!

    • Deena Kakaya February 3, 2014 at 1:32 pm #

      Hi Joanne, how are you? It really is a fabulous curry gravy, lots of layers of flavours in it. I hope you’ll try this one, this nut blends so well with the curry x

  6. Ren Behan February 3, 2014 at 1:21 pm #

    This looks like a really delicious recipe – very flavourful and I love the thick sauce, definitely one to try.

    • Deena Kakaya February 3, 2014 at 1:31 pm #

      So lovely to hear from you Ren, thank you for your kind and generous words about this recipe.

      It’s a really surprising curry with layers of texture and flavours, I hope you’ll enjoy it xx

  7. piyushpujara February 4, 2014 at 9:54 am #

    Lovely blog..
    🙂

    • Deena Kakaya February 4, 2014 at 10:13 am #

      Thank you Piyush, that’s kind of you

      • piyushpujara February 4, 2014 at 10:16 am #

        You know how to make Indian foods?
        🙂

        • Deena Kakaya February 4, 2014 at 10:18 am #

          Yes Piyush, but my style of cooking is reflected on this site

  8. lushly February 4, 2014 at 12:10 pm #

    This sounds amazing. I would never have thought of edamame and pine nuts in a curry. I’m going to try it this week!

    • Deena Kakaya February 4, 2014 at 12:10 pm #

      Hello! Please do, they add fabulous depth and texture to a curry, I hope you enjoy it xx

  9. Lisa February 4, 2014 at 3:11 pm #

    Another fabulous creation Deena. Sorry you aren’t feeling well. I am battling a cold too.

    • Deena Kakaya February 4, 2014 at 9:23 pm #

      Thanks Lisa! It went down well. I hope you aren’t feeling too rough and that you get well very soon xx

  10. EA-The Spicy RD February 6, 2014 at 5:38 pm #

    Did you say pine nuts?? Count me in!!! Love everything about this curry! Sorry to hear you have a sick household 🙁 My hubby has a cold right now, and just keeping fingers {and toes} crossed the rest of us don’t catch it. Feel better soon!

    • Deena Kakaya February 6, 2014 at 5:42 pm #

      I did say pine nuts and I’m very glad that you are in! It is unusual but works!

      Oh, we are almost better now and hope that your hubby will be very soon to, don’t you get sick xx

  11. thejameskitchen February 8, 2014 at 3:40 pm #

    Hi Deena, another super delicious and tempting recipe – I love edamame beans! My queue is getting longer & longer, when shall we eat all this? I have had a lot of cauliflower since your inspiring recipe. Greetings, Nicole

    • Deena Kakaya February 8, 2014 at 7:48 pm #

      Hi Nicole, it’s very lovely to hear from you! Thanks so much for getting in touch, it’s wonderful to learn that you are enjoying my recipes x

Let me know what you think about this recipe

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