Potato leek curry

Recipe from: 1/1/2006 12:00:00 AM

Ingredients 11
Servings 6
Time 20

Ingredients

  • 30
    ml
    oil
  • 5
    ml
    mustard seeds
  • 2
    dried red chillies
  • a few curry leaves
  • 2
    medium leeks, sliced
  • 3
    ml
    each ground coriander, garam masala and turmeric
  • 2
    ml
    chilli flakes
  • 250
    g
    button mushrooms, sliced
  • 400
    g
    potatoes
  • 410
    g
    can coconut milk
  • 30
    ml
    chopped fresh coriander
 

Method

30
 
1. Peel the potatoes and cut into wedges or cubes. Cook in boiling water until just tender. Drain and set aside.
2. Heat oil in a large saucepan. Add mustard seeds, dried chillies and curry leaves and cook for 1 minute. Add leeks and stir-fry until lightly browned.
3. Stir in coriander, garam masala, turmeric and chilli flakes. Add mushrooms and cook for 5 minutes.
4. Add potatoes to the pan and cook over a gentle heat for 5 minutes, stirring continually.
5. Pour in coconut milk. Cook for 10 minutes until potatoes are tender. Serve hot.
 

Read more on: starch  |  slow cook
 

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