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.
