Quick ta­marind potato curry

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Quick ta­marind potato curry 55 MIN­UTES | SERVES 4 | EASY | LC

all-pur­pose pota­toes like De­sirée or Elfe 750g, peeled and cut into large dice

onion 1 large, chopped gar­lic 1 clove gin­ger a wal­nut-sized chunk, roughly chopped green chilli 1, chopped oil for fry­ing cumin seeds 1 tsp fen­nel seeds Ω tsp ground co­rian­der 1 tsp medium chilli pow­der 1 tsp plum toma­toes 400g tin brown sugar 2 tsp ta­marind paste 2 tbsp co­rian­der a large hand­ful rice or naan bread to serve

• Boil the pota­toes for 5 min­utes in salted wa­ter, then drain. Whizz the onion, gar­lic, gin­ger, chilli and 2 tbsp of wa­ter to a purée. • Heat 1 tbsp oil in a pan. Cook the whole seeds for a minute un­til they pop. Add the rest of the spices and cook for a minute, then add the purée and cook for 5 min­utes. Add the toma­toes, sugar and ta­marind, and sim­mer for 10 min­utes. Add the pota­toes and a splash of wa­ter, put on a lid and cook un­til the pota­toes are com­pletely ten­der but still hold­ing their shape. Stir in the co­rian­der and serve with rice or naan bread. PER SERV­ING 255 KCALS | FAT 4.2G | SATURATES 0.4G CARBS 45.3G | SUG­ARS 12.6G | FI­BRE 6.2G PRO­TEIN 5.7G | SALT 0.4G

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