Wet Potato Curry

Name: Wet Potato Curry
Ingredients: ½ tsp garlic paste; 2 cups chopped boiled, peeled potatoes; 1 tin chopped tomatoes; 2 tsp jeera powder; 1 tsp dhania powder; 1 tsp fennel powder; Chilli powder to taste; Pinch asafoetida; Salt to taste; 2 tbsp tamarind juice (pour boiling water over dried tamarind and leave until cool, then crush with your hands and strain); 2 tbsp tamarind juice (pour boiling water over dried tamarind and leave until cool, then crush with your hands and strain); 2 tbsp tamarind juice (pour boiling water over dried tamarind and leave until cool, then crush with your hands and strain); 1 tsp turmeric; ½ tsp mango powder; 1 tsp sugar; 2 tbsp vegetable oil; 2 onions, finely chopped

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Settler's Cookbook

By Yasmin Alibhai-Brown

Published 2009

About

Ingredients

2 cups chopped boiled, peeled potatoes
½ tsp garlic paste
2 tb

Main course
Gluten-free
Vegan

Method

Heat the oil and fry the onions slowly until they turn brown at the edges.
Add all the other ingredients except for the potatoes, and cook over a low heat for eight minutes.
Stir in the potatoes, then cook for a couple more minutes.
Serve with rice and yoghourt. You can add peas to this dish or green beans or even parboiled carrots.