Indian Delights

Spicy Potato Curry

Prepared by MasterChef Deena Naidoo

Servings: 2 – 4
Cooking time 30 minutes
Vegan

Ingredients

1 pack Fry’s Spicy Curry Pieces
60ml Oil
1 Onion, finely chopped
1 Cinnamon stick
1 sprig Curry leaves
1 tsp Ground ginger and garlic
1/2 tsp Garam masala
1/2 Green chilli, deseeded and chopped
1 tsp Mixed curry powder
1 Tomato, finely chopped
1 Potato, peeled and diced (1/2 inch cubes)
1 tsp Salt
200 ml Hot water
Coriander for garnishing

Method

Heat oil in a medium sized pot.  Add chopped onion, cinnamon stick and curry leaves.  Fry until onions are brown.  Remove pot from heat then add ground ginger and garlic, garam masala, green chilli and curry powder.

Return to heat and stir for 30 seconds then add grated tomato, allow to simmer.  Mix in the pieces.  Stir in salt, mix well and simmer for 1 minute.  Add potatoes and hot water.  Cover and simmer on low heat until potatoes are cooked – approximately 15 – 20 minutes.

Remove from heat and garnish with chopped fresh coriander.  Serve with rice or use as a Bunny Chow filling.

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