Name: Potato and tamarind curry
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Cuisine: Cuisine
Ingredients: 500 g potatoes peeled and halved; 60 ml vegetable oil; 1 onion large; 2 garlic cloves, finely chopped; 5 fresh ginger finely chopped; 1 tsp cumin seeds; 2 tsp pnp ground coriander; 1 tsp mustard seeds brown; 1 cinnamon stick; 3 ml turmeric ground; 3 ml chillies powder; 12 curry leaves; 3 ml fennel seeds; 2 tomatoes large, chopped; 3 tsp sugar syrup; 1 Tbs tamarind paste mixed with a little water; 180 ml coconut milk; 1 salt and freshly ground black pepper

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Ingredients (18)

500 g	potatoes — peeled and halved
60 ml	vegetable oil
1	onion — large
2	garlic — cloves, finely chopped
5	fresh ginger — finely chopped
1 tsp	cumin — seeds
2 tsp	pnp ground coriander
1 tsp	mustard seeds — brown
1	cinnamon — stick
3 ml	turmeric — ground
3 ml	chillies — powder
12	curry leaves
3 ml	fennel — seeds
2	tomatoes — large, chopped
3 tsp	sugar — syrup
1 Tbs	tamarind — paste mixed with a little water
180 ml	coconut milk
1	salt and freshly ground black pepper

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Method:

Boil potatoes until just tender, drain and set aside.

Heat oil in a large saucepan and fry onion until it begins to brown. Add garlic, ginger, herbs, spices and curry leaves and cook for a further 2 minutes.

Add tomatoes, sugar and tamarind paste to pan and simmer over a high heat for 3 minutes, then add 200ml water and simmer for
another 5 minutes.

Toss in potatoes and cook for a further 5 minutes or until most of the liquid has evaporated.

Add coconut milk and simmer until potatoes are tender and sauce has slightly thickened.

Season and serve.

This recipe is sponsored by Pick n Pay and was created by Fresh Living magazine.