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


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


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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2015-11-26 10:35

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