Masala curry potatoes recipe
This simple dish is a delicious way to enjoy Indian flavours and is great with a side salad for lunch.
Prep: 5 mins
Cook: 25 mins
Serves 4
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 1 teaspoon ground coriander
- 1 teaspoon cumin seeds
- 1 red chilli, finely chopped
- 350g salad potatoes, scrubbed and cut into 2cm cubes
- 1 pinch of ground black pepper
- 200ml water
- 400g chopped tomatoes (fresh or tinned)
- 2 tablespoons fresh coriander, chopped
Method
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Heat the oil in a saucepan, then add the cumin, ground coriander and onion. Fry on a medium heat for about 5 minutes, stirring often to prevent the spices from sticking.
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Add the chilli and potatoes, season with pepper to taste, and cook for a few more minutes.
Information:Feel free to leave out the chilli if you're not a fan of spicy food.
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Add the water, cover the pan and cook on high for 8 to 10 minutes.
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Tip in the tomatoes and cook uncovered for another 5 to 7 minutes, or until the potatoes are tender.
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Remove from the heat and stir in the fresh coriander just before serving.
Information:Serve as a side as part of a larger meal, or with a salad for a tasty lunch.