This vibrant potato curry with a refreshing cucumber raita (yoghurt sauce) is great for vegetarians, or try serving to meat eaters with lightly spiced lamb.
Prep:30 mins
Serves 5
2 tbsp vegetable or sunflower oil1 tbsp brown or black mustard seeds3 long dried red Indian chillies12-15 curry leaves2 onions, sliced2 tsp ground coriander2 tsp garam masala2 tsp turmeric500g tomatoes, quartered800g potatoes, peeled and cut into very large chunks400g can coconut milkchapatis, rotis or naan bread, to serve
STEP 1Heat the oil in a large pan and fry the mustard seeds, chillies and curry leaves until the seeds start to pop. Add the onions and fry until softened and starting to brown. stir in the spices, add the tomatoes and fry for 5 mins. Add the potatoes and stir to coat. Pour in the coconut milk with 200ml water. Bring to the boil and simmer for 20-25 mins, stirring occasionally, until the potatoes are just tender.STEP 2To make the raita, mix all the ingredients together with some seasoning.STEP 3If the curry looks a little too saucy, scoop out the potatoes with a slotted spoon into another dish, then boil the sauce until reduced a little. stir the potatoes back in to heat through, and season well (this curry needs a good sprinkling of salt). serve with warmed Indian bread and a dollop of raita.
