Potato Curry

A simple, but delicious vegetarian dish using baby new potatoes - which taste wonderfully tender in this spicy curry. I've used Madras Paste here, which is a slightly fiery combination of chillies, cumin and other authentic spices. Aside from a little garlic and some choped tomatoes, the paste provides all the flavour you need, and once cooked the potatoes absorbs it all beautifully. Delicious!

Serves: 4 people
Preparation time: 10 mins
Cooking Time: 30 mins
Difficulty: Moderate

Spiciness

If you like this recipe try these

Spicy Chicken Bhuna

Beef Balti

This recipe features

Ingredients

450g baby new potatoes, scrubbed and cut in half
2 tbsp vegetable oil
200g chopped tomatoes
2 tbsp Patak's Madras Paste
2 tbsp fresh coriander, chopped
50ml water
6 curry leaves
2 tsp garlic, chopped

Methods

Cook the potatoes in boiling water for 15 minutes, drain and set aside.
In another pan heat the oil and fry the curry leaves and chopped garlic for 30 seconds before adding the Patak's Madras Paste and chopped tomatoes. Bring to the boil and continue to cook on a low heat for 5 - 8 minutes adding a little water if necessary.
Add the potatoes and remaining water (if necessary), allow to heat through for 5 minutes before stirring through the fresh coriander