This uncomplicated, filling potato curry is fragrant with garlic, chilli and Indian spices. With fresh ginger and tomato sauce, it's just what's needed, especially when the cupboards are a bit bare. Serve with green veg of your choice. You will need a food processor for this recipe.
Prep
10 min
Cook
20 min
Serves
2
Difficulty
Easy
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Ingredients
fresh coriander ½ handful (chopped)
tomato purée 2 tbsp
sugar 1 tsp
garam masala 1 ½ tbsp
ground turmeric 1 tsp
vegetable oil 3 tbsp
mixed chillies 20 g (chopped)
ginger 30 g (chopped)
garlic cloves 3 (chopped)
red onion 1 (chopped)
baby potatoes 0.5 kg
Tenderstem broccoli 200 g
Method
Roughly chop the red onion. Peel the garlic and ginger. Remove the stems from the chilli and roughly chop the coriander leaves and stems. Slice the mixed chilli in half. Roughly chop the coriander leaves and stalks.
Make the spice paste: Add the red onion, garlic, ginger and mixed chilli to a small food processor or blender and blitz into a paste. Set aside. If you prefer you can also finely chop all the paste ingredients and use a pestle and mortar to crush the ingredients into a paste.
Slice any of the larger baby potatoes in half. Heat 2/3 of the oil in a large, wide pan that has a lid, over a medium heat. Add the baby potatoes along with 1/2 the turmeric and a pinch of salt. Fry for 5-6 minutes, or until the potato skins start to wrinkle and crisp up, then remove the potatoes and set aside.
Return the pan to a medium heat and add the remaining oil. When hot, add the spice paste and cook for 3-4 minutes, or until fragrant.
Add the garam masala with the remaining turmeric and the sugar. Stir in the tomato purée and roughly 75ml water per serving. Bring to the boil and add the potatoes back into the pan. Turn the heat down to a simmer. Cook covered for 8-10 minutes, or until the potatoes are cooked through and tender, stirring occasionally. Add more water if needed.
Meanwhile, cook the broccoli in plenty of boiling salted water. Drain and set aside until plating up.
Stir the chopped coriander into the potato curry. Serve the potato curry with the broccoli. Enjoy!
