Two Potato Curry

This is a nice, hearty curry. Good as an accompaniment to a richer, hotter or zingier one.

Serving 2-3

1 tbls oil
1 large sweet potato, cut into chunks
200g tinned tomatoes
1 tbls tomato puree
1 tsp cumin seeds
½ tsp grd coriander
1 tsp dried fenugreek leaves
1 onion, sliced
2 cloves garlic, crushed
½ lb potatoes, cut into chunks
200g tin chickpeas
1 tsp black mustard seeds
1 tsp turmeric
½ tsp  paprika

Heat the oil, and gently fry the onion, cumin and mustard seeds and garlic for 5-10 minutes, until softened. Add the ordinary potatoes, but not the sweet ones yet. Stir to coat in the oil over a low light for 5-10 minutes.

Add the spices, tomatoes, and sweet potatoes. Sweet potatoes cook much faster than the ordinary ones, so as well as adding them in later, it's advisable to chop them a bit bigger. Top up with enough water to cover the potatoes, and cook for 20-30 minutes, until the potatoes are soft.When the potatoes are cooked, add the drained chickpeas, and allow to warm through. Season well with salt and pepper.

Good with rice, chappatis and beer

print

• garlic & ginger
• vegan recipes
• vegan shopping

Search all the vegan recipes in the garlic & ginger database: