Simple Potato Curry

Submitted by Norahs Girl

"The following curry is very simple and has become a family favourite,it does,t use any fancy spices and both my sons can make it from scratch!"

 

• Ready In: 35mins
• Ingredients: 13
• Serves: 4

ingredients

• 2 onions, finely diced
• 2 clove garlic, crushed
• 1 inch fresh ginger, peeled and grated
• 78.78 ml butter
• 907.18 g potatoes, peeled and diced
• 14.79 ml curry powder (I used Hot)
• 236.59 ml chicken stock
• 226.79 g frozen peas, thawed
• 1 bunch coriander, finely chopped
• 14.79 ml white wine vinegar
• 14.79 ml fresh lemon juice
• salt
• freshly ground black pepper

directions

1. Saute onions,ginger and garlic in melted butter til soft.
2. Add potatoes.
3. Sprinkle over curry powder,toss well.
4. Stir in stock,bring to boil.
5. Reduce heat,cover and simmer for 15 minutes.
6. Add peas,cook 5 minutes.
7. Add coriander,wine vinegar and lemon juice.
8. Season to taste with salt and pepper.
9. Heat through.
10. I serve this with Basmati rice,sliced banaas tossed in plain yogurt and chutney.

Reviews

[preshisgirl]

I was a bit skeptical about how this would taste due to the simplicity of just having curry but with the vinegar and lemon is was surprisingly good. I did add a pinch of cayenne for some heat as I didn't have hot curry.

 

[Torricus]

Tastes just like the inside of a samosa - yum! And serving it with the banana/plain yogurt made for a delicious combo. Very easy, too. Will make it again! Served with bread and butter.

 

[allimarie]

This was fantastic! I was in the mood for curry, and I had leftover saffron rice to use up, but didn't feel like going to the store for extra ingredients. What started as a "just use up what we have at home" dish has definitely become something that we'll be making again and again. I didn't have rice wine vinegar on hand, so I used all lemon juice instead and it was delicious! Thanks so much!

 

[Sackville]

We enjoyed this as a quick vegetarian lunch. Served it with wholemeal rotis.

 

[Chef Kirsten 1]

Excellent! I made it without the coriander or wine vinegar because I didn't happen to have them on hand, but the recipe turned out to be just what I was looking for! The only thing was it took over half an hour to get the potatoes soft enough, despite being the same size as the potatoes in most Indian food I've eaten (1 inch x 1/2 inch roughly?). Aside from that, no problems- I really enjoyed the dish and will continue to make it regularly :)