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Potato and vegetable curry


Potato and vegetable curry

Ingredients 15
Servings 6
Time 25 mins

Ingredients

  • 4
    potatoes, peeled and cubed
  • 45
    ml
    sunflower oil
  • 1
    onion, chopped
  • 3
    cloves garlic, crushed
  • 1
    piece fresh ginger, minced
  • 5
    ml
    ground cumin
  • 5
    ml
    ground coriander
  • 10
    ml
    cayenne pepper
  • 20
    ml
    curry powder
  • 20
    ml
    garam masala
  • Salt and freshly ground black pepper
  • 1
    can diced tomatoes
  • 1
    can chickpeas, rinsed and drained
  • 1
    can peas, drained
  • 1
    can coconut milk
 

Method

 

Place potatoes into a large pot and cover with salted water.

Bring to a boil over high heat, reduce heat, cover and simmer until just tender, about 15 minutes, drain and keep warm.

Heat oil in a large saucepan, fry onion and garlic until softened, about 5 minutes.

Add cumin, coriander, cayenne pepper, curry powder, garam masala, salt and black pepper; cook for 2 minutes.

Add tomatoes, chickpeas, garden peas and potatoes.

Pour in the coconut milk, bring to a simmer.

Cook gently for 10 minutes, stirring occasionally.

Serve warm over rice or with roti. 

 

 

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