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Quick tamarind potato curry

This simple vegan tamarind potato curry is packed with punchy flavour, it's low in calories and easily serves 4, a great warming family meal

Ingreadient

  • 750g potatoes peeled and cut into large dice
  • 1 onion, large
  • 1 garlic, clove
  • a walnut-sized chunk ginger, roughly chopped
  • 1 green chilli, chopped
  • for frying oil
  • 1 tsp cumin seeds
  • 1/2 tsp fennel seeds
  • 1 tsp ground coriander
  • 1 tsp medium chilli powder
  • 400g tin plum tomatoes
  • 2 tsp brown sugar
  • 2 tbsp tamarind paste
  • a large handful coriander
  • rice or naan bread, to serve

Direction

    1. 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
    2. 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.