Substitutes:

• No curry powder? Use 1tsp each of ground cumin and ground turmeric, or 2tsp of masala powder. 
• No fresh ginger? Try with ginger paste or ground ginger instead. 
• No rice wine vinegar? Swap for white wine vinegar, red wine vinegar or apple cider vinegar.
• No red onion? Use shallot or white onion instead. 
• No fresh coriander? Swap for fresh parsley. 
• No golden caster sugar? Any sugar will work.

Prep time: 10 minutes

Cook time: 15 minutes

Total time: 25 minutes

Servings: 2

INGREDIENTS:

5 Potatoes (boiled or roasted )

1 tbsp Golden caster sugar

2 tbsp Olive oil

1 Red onion (sliced)

1 tsp Ginger (chopped )

2 Garlic cloves (chopped )

1 tsp Mustard seeds

2 tsp Curry powder

2 tbsp White rice vinegar

200 ml Water

2 tbsp Tomato puree

FOR SERVING:

2 tbsp Fresh coriander (chopped )

RECIPE:

1. Cut your leftover boiled or roasted potatoes into chunks or thick slices. Set aside.
2. Heat the oil in a saucepan and add the onions, sugar and ginger. Cook until starting to caramelise, then add the garlic, mustard seeds and curry powder. Cook for 1 minute, then add the water, tomato puree, and vinegar. Simmer gently for 3 minutes, then add the potatoes. Mix until the potatoes are well-coated and warm through. You can add a splash of water if you'd like a more liquid sauce. Season to taste with salt and serve with fresh coriander.

HOW TO STORE

Let the potatoes cool completely, then transfer to an airtight freezer-safe container. Keep in the fridge for up to 3 days, or in the freezer for up to 1 month.