Vegan and Vegetarian Recipes collected from alt.food.vegan - and beyond!

Potato Curry

Curry - Vegetable - -

INGREDIENTS

2 T oil
1 t black mustard seeds
2 dried red chillies
A few curry leaves
2 onions, chopped
1/2 t each ground coriander, garam masala and turmeric
1/4 t chilli powder
2 tomatoes, quartered
400 g / 14 oz potatoes
100 ml / 3.4 fl oz fresh or canned coconut milk

METHOD

Heat the oil in a large saucepan. Add the mustard seeds, dried chillies and curry leaves. As the mustard seeds begin to pop, add the onions and stir-fry until lightly browned. Stir in the coriander, garam masala, turmeric and chilli powder. Add the tomatoes and cook for 5 minutes.

Meanwhile, peel the potatoes and cut into wedges or cubes, add them to the pan and cook over a gentle heat for 5 minutes, stirring constantly. Pour in the coconut milk and an equal amount of water. Cook for 15-20 minutes until the potatoes are tender. Serve hot.

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