Quick tamarind potato curry
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Skip to ingredients
- 750g potatoespeeled and cut into large dice
- 1 onionlarge
- 1 garlicclove
- a walnut-sized chunk gingerroughly chopped
- 1 green chillichopped
- for frying oil
- 1 tsp cumin seeds
- 1/2 tsp fennel seeds
- 1 tsp ground coriander
- 1 tsp medium chilli powder
- 400g tin plum tomatoes
- 2 tsp brown sugar
- 2 tbsp tamarind paste
- a large handful coriander
- rice or naan breadto serve
Nutrition: per serving
- kcal255low
- fat4.2g
- saturates0.4g
- carbs45.3g
- sugars12.6g
- fibre6.2g
- protein5.7g
- salt0.4g
Method
step 1
Boil the potatoes for 5 minutes in salted water, then drain. Whizz the onion, garlic, ginger, chilli and 2 tbsp of water to a purée
step 2
Heat 1 tbsp oil in a pan. Cook the whole seeds for a minute until they pop. Add the rest of the spices and cook for a minute, then add the purée and cook for 5 minutes. Add the tomatoes, sugar and tamarind, and simmer for 10 minutes. Add the potatoes and a splash of water, put on a lid and cook until the potatoes are completely tender but still holding their shape. Stir in the coriander and serve with rice or naan bread.
