Simple potato curry

Potato curry
Potato curry

One of my greatest meat free Monday pleasures is a simple potato curry. This dish is so versatile and can be enjoyed as part of main meal or as the star of the show.

Served with rice and a spicy vegetable pickle, folded into puff pastry for hand pies on the go, wrapped up in a roti or toasted within 2 slices of bread there isn’t a shortage of ways to enjoy this cost effective and delicious curry.

Let’s get cooking…

Braise onions in oil until translucent, then add in the turmeric, chilli powder and curry powder and cook out for a few seconds. Once fragrant add in the potatoes and salt to taste, stir well to combine, add in ½ cup of water to allow the potatoes to cook on medium heat. Check regularly and top up water if the potatoes are still too firm. Once it is soft, most of the water should have dried out by now, turn off the heat. Allow to rest for 10 minutes and then enjoy with rice or roti.


Potato curry

  • Servings: 4
  • Difficulty: Easy
  • Print

Ingredients

• 3 medium sized potatoes, cut into small cubes
• ½ onion, thinly sliced
• ¼ tsp turmeric
• ½ tsp Kashmiri chilli powder
• 1 tsp curry powder
• Oil
• Salt

Directions

  1. Braise onion in 2 tablespoons of oil until translucent, then add in the turmeric, chilli powder and curry powder and cook out for a few seconds.
  2. Once fragrant add in the potatoes and salt to taste, stir well to combine, add in ½ cup of water to allow the potatoes to cook on medium heat.
  3. Check regularly and top up water if the potatoes are still too firm. Once it is soft, most of the water should have dried out by now, turn off the heat. Allow to rest for 10 minutes.
  4. Serve with rice or roti
  5. Also makes great leftovers when rolled up into a roti cigar

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