Tomato and Potato Curry

Submitted by Jewelies

"Delicious!"

 

• Ready In: 25mins
• Ingredients: 14
• Serves: 4

ingredients

• 900 g potatoes, small, peeled, quartered
• 29.58 ml vegetable oil
• 14.79 ml black mustard seeds
• 1 onion, thinly sliced
• 2 garlic cloves, crushed
• 5 cm piece ginger, peeled, grated
• 1 long green chili, seeds removed, chopped
• 4.92 ml turmeric
• 6 curry leaves
• 2 ripe tomatoes, peeled, seeds removed, cut into wedges
• 125 ml coconut milk
• salt and pepper
• 110 g baby spinach leaves
• 100 g cashew nuts

directions

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.

Reviews

[karlz]

Easy nice recipe.<br/>I toasted broken pieces of chickpeas instead of cashews.<br/>Its tasty.

 

[Ravenseyes]

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