Potato curry







Cook Time

30-35 Min


  • 2 tablespoons vegetable oil
  • 1 teaspoon mustard seeds
  • 2 dried red chillies
  • 3 curry leaves
  • 2 onions, chopped
  • 1⁄2 teaspoon ground coriander
  • 1⁄2 teaspoon garam masala
  • 1⁄2 teaspoon ground turmeric
  • 1⁄4 teaspoon chilli powder
  • 2 tomatoes, quartered
  • 400g/14oz potatoes, cut into chunks
  • 125ml/4fl oz coconut milk
  • Heat the oil in a large saucepan over a medium heat. Add the mustard seeds, chillies and curry leaves. As the mustard seeds begin to pop, add the onions and sauté, stirring, until lightly browned.
  • Stir in the coriander, garam masala, turmeric and chilli powder. Sauté for a minute or so. Add the tomatoes and cook for 5 minutes.
  • Add the potatoes and cook over a gentle heat for 5 minutes, stirring constantly. Pour in the coconut milk and 125ml/4fl oz water. Cook for15–20 minutes until the potatoes are tender. Serve hot.
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