Quick tamarind potato curry

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This straightforward veggie-lover tamarind potato curry is pressed with punchy season, it’s low in calories and effectively serves 4, an extraordinary warming family supper.

Fixings

universally handy potatoes like desirée or Elfe 750g stripped and cut into huge bones

onion 1, enormous

garlic 1, clove

ginger a pecan measured lump, generally cleaved

green chili 1, slashed

oil for singing

cumin seeds 1 tsp

fennel seeds 1/2 tsp

ground coriander 1 tsp

medium bean stew powder 1 tsp

plum tomatoes 400g tin

darker sugar 2 tsp

tamarind paste 2 tbsp

coriander an enormous bunch

rice or naan bread to serve

Technique

Stage 1

Heat up the potatoes for 5 minutes in salted water, at that point drain. Whizz the onion, garlic, ginger, bean stew and 2 tbsp of water to a purée

Stage 2

Warmth 1 tbsp oil in a skillet. Cook the entire seeds for a moment until they pop. Add the remainder of the flavors and cook for a moment, at that point include the purée and cook for 5 minutes. Add the tomatoes, sugar, and tamarind, and stew for 10 minutes. Add the potatoes and a sprinkle of water put on a cover and cook until the potatoes are totally delicate yet at the same time holding their shape. Stir in the coriander and present with rice or naan bread.

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