Potato curry with lime & cucumber raita

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• sw77

  03 November 2011

  sw77 commented on this recipe

  Like the look of this! However if I don't have curry leaves what can i use to replace them?

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• Frantic Flapjack

  21 November 2011

  Frantic Flapjack rated and commented on this recipe

  

  Although there were lots of lovely ingredients in this recipe, the finished result seemed to lack taste. I did put salt in which the recipe suggests but felt it still needed something more.

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• Cheryl

  24 November 2011

  Cheryl rated and commented on this recipe

  

  I agree with Frantic Flapjack in that this was a bit bland. If I make this again I will miss out the 200ml water and put more chillis in.

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• drumbjo

  07 December 2011

  drumbjo rated and commented on this recipe

  

  This is nice, and goes well with the raita. A couple of tips - squeeze some of the moisture out of the cucumber as it makes the raita too runny otherwise. And also, the first time I did this it took forever for the potatoes to cook, especially if you do cut them into large chunks. The second time I made this I part-cooked the potatoes for around 12-15 minutes and then added them to the curry to cook for a further 20 mins. Also used a sachet of cream coconut and 400ml extra boiling water rather than a tin of coconut milk which can be quite sweet.

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• susannahgrammar

  19 February 2012

  susannahgrammar rated and commented on this recipe

  

  Nice, although the mustard seeds added a bit of a strange, caviaresque texture. Did I not prepare them properly? I used a teaspoon of curry powder (I reduced all ingredients by half) instead of curry leaves, incidentally.

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Ingredients

• 2 tbsp vegetable or sunflower oil
• 1 tbsp brown or black mustard seeds
• 3 long dried red Indian chillies
• 12-15 curry leaves
• 2 onions , sliced
• 2 tsp ground coriander
• 2 tsp garam masala
• 2 tsp turmeric
• 500g tomatoes , quartered
• 800g potatoes , peeled and cut into very large chunks
• 400g can coconut milk
• chapatis, rotis or naan bread , to serve

FOR THE RAITA

• 150g pot natural yogurt
• zest and juice 1 lime
• ½ cucumber , deseeded and coarsely grated
• small handful coriander leaves, roughly chopped

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Difficulty and servings

Serves 5

Preparation and cooking times

Prep 30 mins

Cook 40 mins

Vegetarian

FREEZE curry only

Ingredients

• 2 tbsp vegetable or sunflower oil
• 1 tbsp brown or black mustard seeds
• 3 long dried red Indian chillies
• 12-15 curry leaves
• 2 onions , sliced
• 2 tsp ground coriander
• 2 tsp garam masala
• 2 tsp turmeric
• 500g tomatoes , quartered
• 800g potatoes , peeled and cut into very large chunks
• 400g can coconut milk
• chapatis, rotis or naan bread , to serve

FOR THE RAITA

• 150g pot natural yogurt
• zest and juice 1 lime
• ½ cucumber , deseeded and coarsely grated
• small handful coriander leaves, roughly chopped

PER SERVING

383 kcalories, protein 9g, carbohydrate 43g, fat 21 g, saturated fat 13g, fibre 4g, sugar 12g, salt 0.35 g

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