Potato curry

A flavoursome vegetarian curry that requires minimal effort.
 
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Recipe from: 13 August 2010
Preparation time: 15 mins
Cooking time: 35 mins
 
 

Ingredients

 
  • 2
    Tbs
    sunflower oil
  • 1
    onion, chopped
  • 1
    tsp
    minced, garlic
  • 5-6
    medium potatoes, scrubbed and cut into cubes
  • 1
    tsp
    salt
  • 1/4
    tsp
    ground ginger
  • 2
    tsp
    garam masala
  • 1/2
    tsp
    tumeric
  • 1/2
    tsp
    ground cumin
  • 1
    Tbs
    tomato paste
  • 2
    tomatoes, chopped
  • 1
    cup
    frozen peas (optional)
Servings: Change Serving
 
 

Method

 
Heat oil in a medium sized saucepan, then add onion and garlic, sauteeing over medium heat until softened.
Add potatoes, salt, ginger, garam masala, turmeric and cumin and stir to coat the potatoes with the spices.
Cook, uncovered over medium heat for 10 minutes, stirring a few times to prevent the potatoes sticking to the bottom of the pan.
Add a little bit of water, if necessary, to prevent burning.
Stir in the tomato paste and chopped tomatoes, bring to a boil, then turn heat down to a simmer, cover and cook another 10 - 15 minutes or until potatoes are soft.
Add peas and mix through.
Cook another 2 -3 minutes to defrost peas and distribute heat evenly.

Serve as is or with rotis and basmati rice.

For more of The Creative Pot's recipes click here.

 

Read more on: sauté
 

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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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