Potato and tamarind curry

4 servings Prep: 10 mins, Cooking: 30 mins
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Delicious served with plain yoghurt and rotis.

By Food24 July 09 2013
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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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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.

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