Scalloped Cashew Potatoes

Some homestyle comfort food to nourish the soul as well as the body. 

See the photos - first with tumeric and without.  it does not much affect the flavor, but the healing power of tumeric including as an anti-inflammatory is not to be under-rated. especially since potatoes tend to be infammatory.

Ingredients :

Raw Cashews – 1/2 cup
Coconut Mylk (option can substitute water or other mylks)
Potatoes – 1 lb
Sesame or other favorite saute oil

(spices to suit your taste)
Mustard Seed
Tumeric (optional - highly recommended fresh grated)
Red chilli powder
Black pepper
Salt
Cinnamon, Nutmeg and/or Cloves (powder)
Hing or Garlic
Fresh green habenero or chilli peppers
Cilantro or Parsley chopped for garnish


instructions:

SOAK the cashews for 6 hours or so - start them in the morning if you are going to make for an evening meal.

DRAIN the water after the soak time and put the cashews into a small blender such as a SOGO or Magic Bullet.  (you can use a full size blender but its really more clean up. )

ADD a few spoonfuls of clean water OR Coconut Mylk.  obviously, the coconut mylk will make a creamier result.

BLEND and add more liquid by the spoonfuls until the creamy consistency of cheese sauce appears.

ADD all of the spices except the Mustard Seeds and Fresh hot green peppers.

BLEND til thoroughly incorporated.  experiment with the flavors and colors of these spices to get the taste that you like by adding a little at a time.   all of the ingredients in this are quite flexible.  when its ready, let it rest while you make the potatoes.

PEEL and SLICE the potatoes into thin bite sized slivers.

IN A WOK or CAST IRON SKILLET heat the oil and Mustard Seeds

ADD the potatoes.

SAUTE until they begin to brown.

CHOP FINELY and ADD the Fresh hot green peppers to the skillet or wok.

REDUCE HEAT or turn it off before ADDING the cashew sauce.

STIR it in to cover the potatoes.

COVER and let it rest a few minutes.   i find a minute or 2 on low heat then a 3 - 5 minute rest is good.

SERVE it right up!
 

You can make a similar dish with Cauliflower instead.  I would recommend using some cumin seeds instead of mustard seeds in with the oil and follow all the rest as given above.  The only other tweek: it may be necessary to use more Cashews since the Cauliflower soaks up the sauce.