Potato curry in a silver pan topped with bay leaf garnish

Potato curry

Name: Potato curry
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 5
Cuisine: Indian
Ingredients: 2 tbsp vegetable or sunflower oil; 1 tbsp brown or black mustard seeds; 3 long dried red Indian chillies; 12-15 curry leaves; 2 onions sliced; 2 tsp ground coriander; 2 tsp garam masala; 2 tsp turmeric; 500g tomatoes quartered; 800g potatoes peeled and cut into very large chunks; 400g can coconut milk; chapatis, rotis or naan bread to serve; 150g pot natural yogurt; zest and juice 1 lime; ½ cucumber deseeded and coarsely grated; small handful coriander leaves, roughly chopped

Sarah Cook

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Serves 5

Easy

Prep: 30 mins

Cook: 40 mins

A star rating of 4.3 out of 5.17 ratingsRate

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This vibrant potato curry with a refreshing cucumber raita (yoghurt sauce) is great for vegetarians, or try serving to meat eaters with lightly spiced lamb.

Freezable (Freeze curry only)

Vegetarian

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Alternatives

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Showing items 1 to 3 of 3

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A star rating of 3.8 out of 5.5 ratings

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A star rating of 4.6 out of 5.46 ratings

Ingredients

Nutrition

Units:

MetricUS

2 tbsp vegetable or sunflower oil
1 tbsp brown or black mustard seeds
3 long dried red Indian chillies
12-15 curry leaves
2 onions

sliced
2 tsp ground coriander
2 tsp garam masala
2 tsp turmeric
500g tomatoes

quartered
800g potatoes

peeled and cut into very large chunks
400g can coconut milk
chapatis, rotis or naan bread

to serve

For the raita

150g pot natural yogurt
zest and juice 1 lime
½ cucumber

deseeded and coarsely grated
small handful coriander

leaves, roughly chopped

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Nutrition: per serving

kcal383
fat21g
saturates13g
carbs43g
sugars12g
fibre4g
protein9g
salt0.35g

low

Method

step 1

Heat the oil in a large pan and fry the mustard seeds, chillies and curry leaves until the seeds start to pop. Add the onions and fry until softened and starting to brown. stir in the spices, add the tomatoes and fry for 5 mins. Add the potatoes and stir to coat. Pour in the coconut milk with 200ml water. Bring to the boil and simmer for 20-25 mins, stirring occasionally, until the potatoes are just tender.
step 2

To make the raita, mix all the ingredients together with some seasoning.
step 3

If the curry looks a little too saucy, scoop out the potatoes with a slotted spoon into another dish, then boil the sauce until reduced a little. stir the potatoes back in to heat through, and season well (this curry needs a good sprinkling of salt). serve with warmed Indian bread and a dollop of raita.

RECIPE TIPS

TIP

If you're missing the meat, this curry is also delicious served with some spiced lamb chops or slow-roasted spiced lamb leg.

Recipe from Good Food magazine, November 2011

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A star rating of 4.3 out of 5.17 ratings

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