White Potato Curry

Preparation info

  • Serves

    6–8

    • Difficulty

      Easy

Appears in

The Times Cookbook

The Times Cookbook

By Frances Bissell

Published 1995

  • About

Ingredients

  • 2 tbsp groundnut (peanut) or sunflower oil
  • sprig of curry leaves or

Method

Heat the oil in a saucepan, add the curry leaves or bay leaves, the lemon grass and spices, and fry for a few minutes. Add the chillies and onion, and fry until the onion is wilted. Stir in the potatoes, and cook for a few minutes more. Add the coconut milk, and cook until the potato is tender. Add salt to taste and serve.