Tomato and Potato Curry

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Total Time
15 mins
10 mins


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  1. Parboil potatoes in a saucepan of boiling water, drain.
  2. Heat oil in a large frypan over medium heat, add the mustard seeds and fry until they start to pop.
  3. Add onion and fry for 2 minutes or until softened.
  4. Add garlic, ginger, chilli and turmeric and fry, stirring for 1/2 minute.
  5. Add potato and cook for about 2 minutes, stirring to prevent catching.
  6. Add curry leaves, tomatoes and coconut milk.
  7. Season, then stir in spinach and nuts.
Most Helpful

Easy nice recipe.
I toasted broken pieces of chickpeas instead of cashews.
Its tasty.

4 5

this recipe has great flavors - the zest of the chilies the ginger and tumeric you add the mild and flavorful coconut milk and the crunch of the cashews (which I toasted raw organic) this is a wonderful way to top a meal