Potato Curry

This curry is one for the weekend. A delicious blend of spices, gently simmered for half an hour to create a rich, creamy tomato sauce. Dip in a naan, pile it with mango chutney and cooling mint yoghurt. Potato curry is one of my absolute faves and I always order ‘Bombay Aloo’ from the Indian. I’ve kept the skins on in this recipe, but you can peel them if you like. In the summer you can add a handful of fresh tomatoes and in autumn you could add chopped squash to add another depth of flavour. It’s completely versatile and vegan to boot.

Potato Curry

Serves: 2

Prep time: 10-12 mins

Cook time: 35 min

Total time: 45-50 mins

Ingredients

• 500g potato, chopped small

• 4 garlic cloves

• 1 onion

• Thumb sized piece of fresh ginger

• 3 tsp medium curry powder

• 1 tsp garam masala

• 1 tsp cinnamon

• 1 tsp salt

• 2 tsp sugar (or maple syrup)

• 5 cavolo nero leaves, thinly sliced

• 1 x 400g tin chopped tomatoes

• 1 x 400g tin of water

• 2 tbsp vegetable or olive oil

• Bunch of fresh coriander, finely chopped with stalks

• 1 tbsp butter

• Juice of half a lemon

Directions

1. Add finely chopped onion, grated ginger and garlic to a large pan with the chopped potatoes and 2 tbsp oil. Cook for 5 minutes until softening.

2. Add all spices, half of the coriander and stir to coat thoroughly. Pour in tomatoes, followed by the water. Bring to the boil and the allow to simmer for 25 minutes. The liquid should reduce by half to create a rich sauce.

3. Add the sugar and lemon juice with the chopped cavolo nero, cook for a further 5 minutes. Stir in the butter (exclude if vegan.)

4. Serve with the final half of the fresh coriander.