Potato curry

Nothing beats the winter chill like a serving (or two) of homemade curry.
recipe, curry, vegetarian,potatoes, dinner,meat-fr
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Recipe from: 17 November 2015
Preparation time: 5 min
Cooking time: 30 min


  • 30
  • 1
    onion, chopped
  • 1
    clove of garlic, crushed
  • 1-3
    red chillies, seeded and chopped
  • 5
    each coriander and cumin seeds
  • 10
    garam masala
  • 2
  • 1
    baby potatoes, peeled and halved
  • 150-200
    vegetable stock
  • 150
    Bulgarian yoghurt or cream
  • jasmine rice and fresh coriander, to serve
Servings: Change Serving



Melt the butter in a large saucepan. Add the onion and fry until soft. Add the garlic and chillies and fry for one minute, then add the spices and fry until they become fragrant.

Add the potatoes and fry for three minutes, stirring to coat the potatoes in the spices. Pour in the stock and simmer, covered, for 20 to 25 minutes, or until the potatoes are almost cooked. Uncover and then simmer for five minutes.

Stir in the yoghurt or cream and serve accompanied with jasmine rice and fresh coriander.

Image and text: Ideas magazine.

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