Potato Curry
This very hot curry can be served alone for vegetarians, or as a side dish.
Makes enough for: 4 people
Calories: 763kcal
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
Method
- 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