Potato curry with lime & cucumber raita

Potato curry with lime & cucumber raita

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(7 ratings)

Prep: 30 mins Cook: 40 mins

Easy

Serves 5
This colourful Indian dish with a refreshing yoghurt sauce is great for vegetarians, or try serving to meat eaters with lightly spiced lamb

Nutrition and extra info

  • Freeze curry only
  • Vegetarian

Nutrition: per serving

  • kcal383
  • fat21g
  • saturates13g
  • carbs43g
  • sugars12g
  • fibre4g
  • protein9g
  • salt0.35g
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Ingredients

  • 2 tbsp vegetable or sunflower oil
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 1 tbsp brown or black mustard seeds
  • 3 long dried red Indian chillies
    Chillies

    Chilli

    chill-ee

    Part of the capsicum family, chillies come in scores of varieties and colours (from green…

  • 12-15 curry leaves
  • 2 onion, sliced
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 tsp ground coriander
  • 2 tsp garam masala
    Garam masala

    Garam masala

    gar-am mah-sarl-ah

    Meaning 'warming spice mix', garam masala is the main spice blend used in North Indian…

  • 2 tsp turmeric
  • 500g tomatoes, quartered
    Tomato

    Tomato

    toe-mart-oh

    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 800g potatoes, peeled and cut into very large chunks
    Potato

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 400g can coconut milk
  • chapatis, rotis or naan bread, to serve

For the raita

  • 150g pot natural yogurt
  • zest and juice 1 lime
    Lime

    Lime

    ly-m

    The same shape, but smaller than…

  • ½ cucumber, deseeded and coarsely grated
  • small handful coriander leaves, roughly chopped

Method

  1. Heat the oil in a large pan and fry the mustard seeds, chillies and curry leaves until the seeds start to pop. Add the onions and fry until softened and starting to brown. stir in the spices, add the tomatoes and fry for 5 mins. Add the potatoes and stir to coat. Pour in the coconut milk with 200ml water. Bring to the boil and simmer for 20-25 mins, stirring occasionally, until the potatoes are just tender.

  2. To make the raita, mix all the ingredients together with some seasoning.

  3. If the curry looks a little too saucy, scoop out the potatoes with a slotted spoon into another dish, then boil the sauce until reduced a little. stir the potatoes back in to heat through, and season well (this curry needs a good sprinkling of salt). serve with warmed Indian bread and a dollop of raita.

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Comments (7)

saunderk's picture
4

Just adapted this recipe to suit my family. Used 1tsp curry powder rather than the leaves and a mix of potatoes, cauliflower and left over roast lamb. Added less chilli as I have 2 young children and used a can of chopped toms, didn't add any more water. The result, delicious!

rosicee's picture

I liked this, but agree with the previous comments that it was slightly bland. Added a LOT of salt, as well as upped the amount of spices (3 heaped tsps instead of 2 tsps). Also added a squeeze of lemon juice. Got a thumbs up from us!

susannahgrammar's picture
4

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.

drumbjo's picture
4

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.

cheryl@jonestown68.freeserve.co.uk's picture
3

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.

Frantic Flapjack's picture
3

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.

sw77's picture

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

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