Potato and tamarind curry

Recipe from: 09 July 2013
curry-potato-tamarind-vegetarian-recipe-winter

Ingredients 18
Servings 4
Time 00:10

Ingredients

  • 500
    g
    potatoes, peeled and halved
  • 60
    ml
    vegetable oil
  • 1
    large onion
  • 2
    cloves granulated garlic, finely chopped
  • 5
    centimetres ginger, finely chopped
  • 1
    tsp
    cumin seeds
  • 2
    tsp
    PnP ground coriander
  • 1
    tsp
    brown mustard seeds
  • 1
    cinnamon stick
  • 3
    ml
    turmerick
  • 3
    ml
    chilli powder
  • 12
    curry leaves, (optional)
  • 3
    ml
    fennel seeds
  • 2
    large tomatoes, chopped
  • 3
    tsp
    sugar syrup
  • 1
    Tbs
    tamarind paste, mixed with a little water
  • 180
    ml
    coconut milk
  • 1
    pinch salt and ground pepper
 

Method

00:30
 
Boil potatoes until just tender, drain and set aside.

Heat oil in a large saucepan and fry onion until it begins to brown. Add garlic, ginger, herbs, spices and curry leaves and cook for a further 2 minutes.

Add tomatoes, sugar and tamarind paste to pan and simmer over a high heat for 3 minutes, then add 200ml water and simmer for
another 5 minutes.

Toss in potatoes and cook for a further 5 minutes or until most of the liquid has evaporated.

Add coconut milk and simmer until potatoes are tender and sauce has slightly thickened.

Season and serve.


This recipe is sponsored by Pick n Pay and was created by Fresh Living magazine.


 

Read more on: vegetarian  |  curry  |  recipes
 

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