Potato Curry
A vegetarian curry with plenty of heat, spice and freshness. Made with bite-sized cooked potatoes and finished with lots of lime juice.
Substitute:
- No potatoes? Try with parsnips or swede instead.
- No chickpeas? Use butter beans.
- No garam masala? Swap for curry powder.
- No fennel seeds? Use fenugreek instead.
- No fresh coriander? Try with parsley.
- No vegetable oil? Use olive oil or ghee instead.
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Servings: 2
Ingredients:
300 g Potatoes
2 tbsp Vegetable oil
1 tsp Cumin seeds
1 tsp Ginger paste
1 tsp Garlic puree
1 Green chilli (sliced )
1 tsp Ground turmeric
1 can chickpeas (drained and rinsed )
1 tbsp Tomato puree
1 tsp Garam masala
1 tsp Fennel seeds
2 tbsp Coriander leaves (chopped )
Sea salt
1 tbsp Lime juice
For serving:
1 Red onion (chopped )
Lime wedges
Recipe:
- Boil the potatoes in salted water until just tender.
- Drain, then cut into small bite-sized pieces.
- Place a large pan over medium heat. Add the vegetable oil, cumin seeds, ginger paste, garlic puree and green chilli. Cook for 2-3 minutes, until fragrant.
- Add the turmeric, a generous pinch of sea salt and the potatoes.
- Mix to coat the potatoes with the spices then add 400ml water.
- Bring to a boil, then add the chickpeas. Cook for 5 minutes.
- In the meantime, chop the red onion, coriander and juice the lime.
- Now add the garam masala, fennel seeds and tomato purée into the pan. Cook for 2 minutes, then use a wooden spoon to lightly crush some potatoes. Add the lime juice and season to taste.
- Divide the potato curry into bowls and top with red onion and fresh coriander. Serve with lime wedges.
How to store
Store in the fridge for up to 3 days or in the freezer for up to 1 month.
Leftovers
Blend your potato curry into a creamy soup and serve with a dollop of yoghurt and a side of chapatis or naan bread.
