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Eat well

Potato curry

This is a great everyday curry, ideal for week after-work suppers and weekend lunches, and for when comfort food is called for.

Potato curry

Meal type: Main meal, Side dish

Serves: 6

Preparation time: 10 minutes

Cooking time: 25 minutes

  1. Boil the potatoes, unpeeled, for 10-15 minutes. Allow to cool and then peel and slice in half.
  2. Heat a pan and add the oil and cumin and mustard seeds. When the seeds start to pop, add the asafoetida, garlic, tinned tomatoes and spices and cook for 5 minutes.
  3. Add the potatoes, bring to the boil and let them simmer gently for 3-4 minutes. Add a little water if it seems too dry.
  4. Stir in the lemon juice and garnish with chopped coriander just before serving.

Nutritional Information

Each Portion Contains:

Energy 277kJ 66kcal 3%
Carbs 7.1g -
Fat 3.2g Medium 5%
Saturates 0.5g Low 3%
Sugar 1.6g Low 2%
Salt 0.11g Low 2%

% = an adult's reference intake

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Ingredients

225g/8oz small red potatoes or new white potatoes

1 tablespoon olive oil

1 teaspoon cumin seeds

1 teaspoon mustard seeds

1/2 teaspoon asafoetida (optional)

1 teaspoon garlic, crushed

1/2 can tinned tomatoes

1/2 teaspoon chilli powder/green chillies, crushed

1 teaspoon cumin coriander powder

1/2 teaspoon turmeric powder

1 teaspoon lemon juice

1 tablespoon coriander leaves, chopped

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