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Alloo (Potato) Curry

This very hot curry can be served alone for vegetarians, or as a side dish.
Cuisine: Very low in saturated fat. Very high in vitamin B6. Very high in vitamin C
Calories: 763kcal
Author: Adapted from Curry page 144

Ingredients

  • 30 mls canola oil
  • 1 red onion peeled and finely chopped
  • 200 g Bella tomatoes cut in half
  • 2 red chillies stalks removed (adjust to your taste)
  • 2.5 mls cayenne pepper
  • 5 mls cumin seeds
  • Salt to season
  • 250 mls water divided
  • 700 g baby potatoes
  • 20 g coriander roughly chopped

Instructions

  • Place the oil into a lidded sauté pan
  • When hot, add the onions and sauté until soft
  • Add the tomatoes, chillies, cayenne, cumin and salt
  • Add 125mls water and cook until the tomato skins start to blister, stirring occasionally
  • Add the potatoes and the rest of the water
  • Stir well to combine
  • Place the lid on the pan and cook for 25 minutes
  • Remove the lid and continue cooking until the oil separates out
  • Add the coriander, stir in and remove from the heat and serve

Notes

I used my tagine to make the curry in

Nutrition

Calories: 763kcal | Carbohydrates: 144g | Protein: 21.5g | Fat: 9.5g | Saturated Fat: 0.5g | Sodium: 655mg | Fiber: 13.2g | Sugar: 9.7g