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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