Potato Curry


  • 500 g (1 lb) onions
  • 1 tablespoon sunflower or groundnut oil
  • 500 g (1 lb) potatoes
  • ½ teaspoon hot curry paste
  • ½ teaspoon each ground ginger, cinnamon and cardamom seeds
  • 1 teaspoon each ground turmeric, cumin and coriander
  • 150 mls (¼ pint) coconut cream


Peel and finely chop the onions, and cook in the oil until soft. Speed up the process, if you like, by adding about 150 mls (¼ pint) water and cooking over a high heat. When the onions are soft, stir in the peeled, diced potatoes, together with the spices and coconut cream. Cook until the potatoes are tender. Add, if you like, a dash of lime or lemon juice.

An excellent accompaniment to this dish is Gram Flour and Coriander Pancakes. If you are making these as an accompaniment, fry them now and serve heaped with the potato curry. Garnish with toasted coconut and fresh coriander leaves, if you wish.