Herald on Sunday
SPICE it up
Warm yourself up from the inside out with a delicious aromatic curry packed with vegetarian goodness
Potato, lime & cherry tomato curry with raita Serves 4
2 Tbsp oil
1 onion, sliced
2 cloves garlic, sliced thinly 1 Tbsp grated ginger 500g baby potatoes, halved 2 tsp ground coriander
1 tsp turmeric
2 tsp garam masala
1 lime, quartered
200g cherry tomatoes 400ml tin coconut cream Salt and freshly ground pepper ½ cup fresh coriander
½ cup thick unsweetened yoghurt 2cm piece of cucumber, chopped 2 Tbsp chopped mint
2 Tbsp lime juice
Roti to serve
Heat the oil in a heavy pan pot. Add the onion, garlic and ginger, cooking for 3 minutes to soften.
Stir through the potatoes, coriander, turmeric and garam masala until the potatoes are coated and smell aromatic. Add the lime, tomatoes and coconut cream, stirring through. Bring to a simmer and cook for 15 minutes or until the potatoes are soft and mixture thickened. Season with salt and pepper. Note: Remove limes if not serving immediately so they don’t get bitter.
For the raita, in a small bowl combine the yoghurt, cucumber, mint and lime.
Before serving, stir the coriander through the curry, and add a dollop of raita. Warm the roti and serve on the side.