Potato CurryServes: 4
Ingredients:4 tbsp vegetable oil
675g (1 1/2 lbs) waxy potatoes (eg Charlottes), scrubbed and cut into large chunks
2 onions, quartered
3 garlic cloves, crushed
1 tsp garam masala
1/2 tsp ground turmeric
1/2 tsp ground cumin
1/2 tsp ground coriander seeds
3cm (1 in) piece of fresh ginger root, grated
1 red chilli, chopped
225g cauliflower florets
4 tomatoes, peeled and quartered
75g frozen peas
2 tbsp fresh coriander (cilantro) leaves
300ml (1 1/4 cups) vegetable stock
fresh coriander (cilantro) leaves, shredded, to garnish
Method:Heat the vegetable oil in a wok or heavy-based saucepan. When hot, add the potato chunks, onion and garlic. Fry the mixture gently for between 2 and 3 minutes, stirring frequently.
Scatter over the garam masala, turmeric, ground coriander seeds, grated ginger and chopped chilli. Mix the spices with the vegetables and fry for 1 minute, stirring constantly.
Add the cauliflower florets, tomatoes, peas, chopped coriander (cilantro) and vegetable stock to the curry. Bring to a simmer, cover and cook gently over low heat for about 35 minutes, or until the potatoes are completely tender.
Turn into a warmed dish, garnish with the shredded coriander (cilantro) leaves and accompany with plain boiled rice or a warm naan bread.
For many more curry recipes (from all across the globe), please visit the Celtnet Curry Recipe and Information page.
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