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Potato curry
Potato curry
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Quick and easy Indian spiced potato curry - perfect for a speedy mid-week meal!
Ingredients:
  • Steamed rice, to serve
  • Fresh coriander, to serve
  • Natural yoghurt, to serve
  • 1 onion, chopped
  • 20.00 ml finely grated fresh ginger
  • 2 tsp coriander
  • 5.00 gm ground cumin
  • 1 tsp garam masala
  • 1 tsp turmeric
  • 1kg desiree potatoes, unpeeled, chopped
  • 400ml can light coconut milk
  • 400g can diced tomatoes
  • 55g currants
  • Salt
Instructions:
  • In a large saucepan over medium heat, heat the oil until shimmering. Sauté the onion for 2 minutes until softened. Add the garlic, ginger, and spices, cook and stir for another 2 minutes until fragrant.
  • Coat the potatoes in the spices by stirring them, then add the coconut milk and tomatoes. Bring the mixture to a boil, then reduce the heat to medium-low and simmer for 20 minutes until the potatoes are tender.
  • Gently fold in the currants, then season with a pinch of salt. Serve over rice, garnished with fresh coriander and a dollop of natural yogurt.

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