Easy Main Asian

Tomato and potato curry

Name: Tomato and potato curry
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: /asian, /indian
Ingredients: 900g small potatoes, peeled, quartered; 2 tablespoons vegetable oil; 1 tablespoon black mustard seeds; 1 onion, thinly sliced; 2 garlic cloves, crushed; 5cm piece ginger, peeled, grated; 1 long green chilli, seeds removed, chopped; 1 teaspoon turmeric; 5 or 6 curry leaves (optional); 2 vine-ripened tomatoes, peeled, seeds removed, cut into wedges; 1/2 cup (125ml) coconut milk; 110g baby spinach leaves; 100g cashew nuts; 4 naan breads

1 rating

15m

20m

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Try this comforting potato and tomato Indian curry for an easy midweek meal,

900g small potatoes, peeled, quartered
2 tablespoons vegetable oil
1 tablespoon black mustard seeds
1 onion, thinly sliced
2 garlic cloves, crushed
5cm piece ginger, peeled, grated
1 long green chilli, seeds removed, chopped
1 teaspoon turmeric
5 or 6 curry leaves (optional)
2 vine-ripened tomatoes, peeled, seeds removed, cut into wedges
1/2 cup (125ml) coconut milk
110g baby spinach leaves
100g cashew nuts
4 naan breads

Method

1.

Preheat oven to 150°C. Parboil potatoes in a saucepan of boiling water. Drain.
2.

Heat vegetable oil in a large frypan over medium heat, add the mustard seeds and fry until they start to pop. Add onion and fry for 2 minutes or until softened. Add garlic, ginger, chilli and turmeric and fry, stirring, for 1/2 minute. Add potato and cook for about 2 minutes, stirring to prevent catching. Add curry leaves, tomatoes and coconut milk. Season, then stir in spinach and nuts.
3.

Meanwhile, sprinkle naan bread with a little warm water, wrap in foil and reheat in the oven for 15 minutes. Place a warm naan on each plate and spoon the curry over top, or place the curry into a bowl and serve the naan bread on the side.