My easy potato curry recipe is a wonderful way to introduce kids to Indian food and spices. It's a mild recipe. Kid approved and suitable for vegans.
Prep time: PT15M
Cook time: PT45M
Total time: PT60M
Keywords
easy potato curry
Ingredients
1 large onion (finely chopped)
2 cloves of garlic (finely chopped)
3 cm piece of ginger (peeled and finely chopped)
1 tablespoon water (if needed)
1 tablespoon sunflower oil
2 teaspoons cumin seeds
1 teaspoon ground turmeric
1 tablespoon garam masala
1 large tomato (chopped)
400 ml water
700 g potatoes (peeled and diced)
Categories
Main Course
Cuisine
Indian
Steps
Blend 1 large chopped onion, 2 cloves of chopped garlic and a 3cm piece of chopped ginger into a paste using a blender or in a pestle and mortar. Add a dash of water if it's not blending into a paste.
Heat 1 tablespoon sunflower oil in a large non-stick frying pan.
Add 2 teaspoons cumin seeds and fry until they're beginning to turn brown.
Add the onion paste, stir well and turn the heat to low. Cook for 3-4 minutes until browned and starting to dry.
Add 1 teaspoon of ground turmeric and 1 tablespoon garam masala, followed by a large chopped tomato. Cook for 2-3 minutes until the tomato starts to break up.
Add 700g peeled and diced potatoes and stir so that the sauce covers the potato.
Add the water, bring to the boil and then reduce the heat to a low simmer. Cover with a lid and cook for 10-15 minutes or until the potatoes are starting to soften.
Remove the lid and continue cooking for a further 10-15 minutes until the sauce has thickened.
