|1 kg||potatoes — peeled, diced|
|2 Tbs||vegetable oil|
|2 tsp||black mustard seeds|
|2 tsp||curry powder — mild|
|2||green chilli — chopped|
|2 tsp||coriander — ground|
|2 Tbs||tamarind — paste|
|1 cup||peas — fresh|
|1/2 cup||desiccated coconut|
|bread — naan, to serve|
|fresh coriander — to garnish|
Place the potatoes in a pot, cover with cold water and cook until parboiled. Remove and set aside.
Heat the oil in a pot and add the mustard seeds, curry powder, chillies and coriander. Cook for 1 minute, then stir in the tamarind paste and sugar.
Add 1 cup water and the diced potatoes.
Cook for 10 minutes, or until the potatoes are cooked through. Add the peas and allow to heat through.
Spoon curry onto naans and garnish with fresh coriander.
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