There are endless varieties of potato curry and this is one of my favourites. Also, I hate to say it, but eating potatoes is better for the environment than eating rice.

If you like this sort of food, I’ve written up my favourite veggie / vegan recipes in this booklet you can download:

Ingredients:

400 g new potatoes, cubed, 1.5 – 2.0 cm (1 inch) wide. You can use other types of potatoes but waxy ones hold their shape better.

1 large onion diced

1tbsp minced ginger (fresh or from a jar)

1tbsp minced garlic (fresh or from a jar)

200 g tinned chopped or plum tomatoes 

1tsp cumin seed

1tsp mustard seeds

1 tsp ground cumin

1 tsp ground coriander

½ – 1 tsp chilli powder (depending on how hot you like it)

1 tsp garam masala

1 tsp mixed curry powder (or just add ½ tsp more of the ground cumin and coriander)

2 tbsp vegetable oil

Handful of dried fenugreek leaves (use fresh coriander as an alternative but it will taste different)

Method (images below give an indication of what things should look like at each stage):

Heat oil in saucepan, add cumin and mustard seeds and heat for a minute or so til they splutter (make sure they don’t burn).

Add onions and stir on a medium high heat til soft and translucent

Add ginger and garlic and stir til brown (careful not to burn)

Add ground spices and salt and stir thoroughly for a couple of minutes.

Add dried fenugreek.

Add tomatoes, stir well and simmer for about 10 minutes til oil separates.

Add potatoes and stir til coated in tomatoes.

Add enough water to just cover the potatoes and simmer them in the sauce, occasionally stirring, for about 15 – 20 minutes til they are done. Add more water if the mixture sticks to saucepan. 

Serve with fresh white rice or roti.