- 2 tbsp vegetable or 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
Part of the capsicum family, chillies come in scores of varieties and colours (from green…
- 12-15 curry leaves
- 2 onions, sliced
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 2 tsp ground coriander
- 2 tsp garam masala
Meaning 'warming spice mix', garam masala is the main spice blend used in North Indian…
- 2 tsp turmeric
Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…
- 500g tomatoes, quartered
A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
- 800g potatoes, peeled and cut into very large chunks
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- 400g can coconut milk
Coconut milk is not the slightly opaque liquid that flows from a freshly opened coconut –…
- chapatis, rotis or naan bread, to serve
For the raita
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.
To make the raita, mix all the ingredients together with some seasoning.
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.
TipIf you're missing the meat, this curry is also delicious served with some spiced lamb chops or slow-roasted spiced lamb leg.