Name Potato Curry

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  • Serves: 4
  • Complexity: easy
  • kcal: Sin-free on Green, 7 Sins on Original
  • Origin: Indian
Potato Curry

Ingredients

  • Fry Light, for spraying
  • 681g / 1 1/2 lb waxy potatoes (eg, Maris Peer or Charlotte), cut into large chunks
  • 2 onions, quartered
  • 3 garlic cloves, crushed
  • 1 tsp garam masala
  • 1/2 tsp ground turmeric
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1" ginger root, grated
  • 1 red chilli, seeds removed & chopped
  • 227g/8 oz cauliflower, cut into florets
  • 4 tomatoes, peeled & quartered
  • 85g/3 oz frozen peas
  • 2 tbsp freshly chopped coriander
  • 284ml / 1/2 pt stock made with Vecon
  • shredded fresh coriander, to garnish

Spray a large non-stick frying pan with Fry Light. Add the potatoes, onion and garlic and fry gently for 2-3 minutes. Add the garam masala, turmeric, cumin, coriander, ginger and chilli, mix well and fry for 1 minute, stirring constantly. Add the remaining ingredients and simmer for 30-40 minutes until the vegetables are tender. Before serving garnish with the shredded coriander.

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