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Thursday, April 2, 2015

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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