Cumin Potato Curry

SERVES 4

2 tbsp sunflower oil

½ tsp mustard seeds

½ tsp cumin seeds

½ tsp fenugreek seeds

1 tsp turmeric

1 dried red chilli

1kg Queens or Golden Wonder potatoes, cubed

7 cherry tomatoes, chopped 1 tsp salt

500ml water

To serve:

A handful of fresh coriander Naan bread 1 Heat the oil in a frying pan over a medium heat and add the mustard, cumin, fenugreek, turmeric and chilli. Cook for a few minutes, or until the mixture begins to splutter.

2 Allow it to cook for about 30 seconds and add the potato. Cover with a lid and shake to mix the spices and potato.

3 Cook for two minutes, then add tomatoes and salt. Cook for one more minute, then add the water.

4 Remove the lid and allow to simmer over a low heat until the potatoes are cooked.

5 Serve in deep bowls with chopped fresh coriander and naan bread.