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Potato Curry


Here's a special quick curry dish I have prepared to celebrate National Curry Week. It takes about 15 minutes. You can parboil the potatoes in advance for an even speedier treat.

bar Potato Curry

Picture by Werner Van Peppen

Serves 2-3

3 tbsp sunflower or vegetable oil
1 onion, chopped
400g Maris Piper, white or red potatoes, peeled and cut into 3cm pieces
2 green chillies, chopped
2 tsp tomato puree
1 tsp ground cumin
1 tsp turmeric
1/2 tsp salt


Heat a pan and add the oil. Tip in the onion, potatoes and chillies and mix. Stir occasionally for 3 minutes. Fold in the tomato puree. Add the cumin, turmeric and salt and mix again. Tip in 300ml of just boiled water. Cover and simmer for 10 minutes or until the potatoes are cooked. Serve hot with pitta breads, chapatis or basmati rice.


(c) 2012

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