Monday, 17 December 2012

south indian style potato curry.

shopping list
♥ 500g new potatoes
♥ one tomato, chopped

 one onion, chopped
 200ml coconut milk
 15 fresh basil leaves
♥ 2 teaspoons of mustard seeds 2 teaspoons of garam masala
 2 chillies, or two teaspoons of lazy chilli  2 teaspoons ground coriander
 1/2 teaspoon of cayanne pepper handful of fresh coriander, chopped 500ml boiling water at the ready


so next challenge... a meat free curry that still feels like a proper wholesome meal. this potato curry is a winner - all the flavours marry together whilst not being too hot. i'm told this is characteristic of south indian dishes as they tend to use lots of coconut milk.

begin by pouring a little oil into a pan and throwing in the mustard seeds on a medium heat, shortly followed by the chillis. i used the very lazy variety - just can't get enough of the stuff at the moment.

as the seeds begin to pop, stir in the basil leaves and onion as in picture 3 and 4. lower the heat a little and stir for around 5 minutes.

next, add in the tomato, ground coriander, garam masala and cayenne pepper. once combined, add in the potatoes and half of the water, like in picture 6.

allow to boil for around 30 minutes to let the potatoes soften. add more water if they begin to dry up.

lastly add the coconut milk, fresh coriander and rest of the water. cook for a further 10 minutes, or until the potatoes are a good softness. enjoy!

if you liked this but prefer meat and seafood, maybe have a go at this haddock korma. :)


3 comments:

  1. This looks good! The only vegetarian food i ever cook is curry - I find you can pack really nice flavours in without missing the meat or fish too much!

    Merry Christmas! :-)

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  2. Thanks! Seafood curries are usually my favourite but this one is great just with lots of potato and onion.

    Have a fab Christmas!

    Emily xx

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