Potato Curry 

A vegetarian curry with plenty of heat, spice and freshness. Made with bite-sized cooked potatoes and finished with lots of lime juice.

Substitute:

  • No potatoes? Try with parsnips or swede instead. 
  • No chickpeas? Use butter beans instead. 
  • No garam masala? Try with curry powder instead. 
  • No fennel seeds? Use fenugreek instead. 
  • No fresh coriander? Try with parsley instead. 
  • No vegetable oil? Use olive oil or ghee instead. 

Prep time: 15 minutes

Cook time: 30 minutes

Total time: 45 minutes

Servings: 2

Ingredients:

300 g Potatoes

2 tbsp Vegetable oil

1 tsp Cumin seeds

1 tsp Ginger paste

1 tsp Garlic puree

1 Green chilli (sliced )

1 tsp Ground turmeric

1 can chickpeas (drained and rinsed )

1 tbsp Tomato puree

1 tsp Garam masala

1 tsp Fennel seeds

2 tbsp Coriander leaves (chopped )

Sea salt 

1 tbsp Lime juice

For serving:

1 Red onion (chopped )

Lime wedges

Recipe:

  1. Boil the potatoes in salted water until just tender.
  2. Drain, then cut into small bite-sized pieces. 
  3. Place a large pan over medium heat. Add the vegetable oil, cumin seeds, ginger paste, garlic puree and green chilli. Cook for 2-3 minutes, until fragrant. 
  4. Add the turmeric, a generous pinch of sea salt and the potatoes.
  5. Mix to coat the potatoes with the spices then add 400 ml water. 
  6. Bring to a boil then add the chickpeas. Cook for 5 minutes.
  7. In the meantime, chop the red onion, coriander and prepare the lime juice. 
  8. Now add the garam masala, fennel seeds and tomato puree into the pan. Cook for 2 minutes, make sure the potatoes are cooked to your liking. Use a wooden spoon to lightly crush some potatoes to get a creamier texture, add the lime juice and season to taste. 
  9. Divide the potato curry into bowls and top with red onion and fresh coriander. Serve with lime wedges. 
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How to store

Store in the fridge for up to 3 days or in the freezer for up to 1 month. 

Leftovers

Make a potato curry soup: Blend your potato curry into a creamy soup and serve with a dollop of yoghurt/vegan yoghurt or with a side of chapatis or naan bread.