Tomato And Potato Curry
Total Time: 25 mins
Preparation Time: 15 mins
Cook Time: 10 mins
Ingredients
- Servings: 4
- 900 g potatoes, small, peeled, quartered
- 2 tablespoons vegetable oil
- 1 tablespoon black mustard seeds
- 1 onion, thinly sliced
- 2 garlic cloves, crushed
- 5 cm piece ginger, peeled, grated
- 1 long green chili, seeds removed, chopped
- 1 teaspoon turmeric
- 6 curry leaves
- 2 ripe tomatoes, peeled, seeds removed, cut into wedges
- 125 ml coconut milk
- salt and pepper
- 110 g baby spinach leaves
- 100 g cashew nuts
Recipe
- 1 parboil potatoes in a saucepan of boiling water, drain.
- 2 heat oil in a large frypan over medium heat, add the mustard seeds and fry until they start to pop.
- 3 add onion and fry for 2 minutes or until softened.
- 4 add garlic, ginger, chilli and turmeric and fry, stirring for 1/2 minute.
- 5 add potato and cook for about 2 minutes, stirring to prevent catching.
- 6 add curry leaves, tomatoes and coconut milk.
- 7 season, then stir in spinach and nuts.
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