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Ingredients
- 2 tablespoons vegetable oil
- 1 teaspoon mustard seeds
- 2 dried red chillies
- 3 curry leaves
- 2 onions, chopped
- 1⁄2 teaspoon ground coriander
- 1⁄2 teaspoon garam masala
- 1⁄2 teaspoon ground turmeric
- 1⁄4 teaspoon chilli powder
- 2 tomatoes, quartered
- 400g/14oz potatoes, cut into chunks
- 125ml/4fl oz coconut milk
Instructions
- Heat the oil in a large saucepan over a medium heat. Add the mustard
seeds, chillies and curry leaves. As the mustard seeds begin to pop, add
the onions and sauté, stirring, until lightly browned. - Stir in the coriander, garam masala, turmeric and chilli powder. Sauté
for a minute or so. Add the tomatoes and cook for 5 minutes. - Add the potatoes and cook over a gentle heat for 5 minutes, stirring
constantly. Pour in the coconut milk and 125ml/4fl oz water. Cook for
15–20 minutes until the potatoes are tender. Serve hot.
