Potato Curry

Ingredients
(serve 4)

4 tbsp vegetable oil
500 g potatoes, cut into chunks
1/2 ground turmeric
1/2 tsp ground cumin
1/2 gound coriander
2 tsp grated fresh root ginger
1 fresh red chilli, chopped
4 tomatoes, peeled and quartered
75 g frozen peas
2 tbsp chopped fresh coriander
300ml water
shredded fresh coriander, to garnish

Method

1. Heat the vegetable oil in a cooking frying pan. Add the potato chunks and fry over a low heat, stirring frequently for 2-3 minutes.

2. Add the tumeric, ground cumin, ground coriander, ginger and chilli to the pan, mixing the spices into the vegetables until they are will coated. Fry over a low heat heat, stirring constantly for 1 minute.

3. Add the tomatoes, peas, chopped fresh corriander and water to the curry mixture.

4. Cook the potato curry over a low heat for 30-40 minutes or until the potaotes are tender and completely cooked through.

5. Garnish the potato curry with fresh coriander and serve.

(Note: Alternatively you can partially cooked the potatoes first and reserve the stock for the curry mixture. )

Meat is expensive in India and much of the population is vegetarian, so the cuisine is typified by tasty ways of cooking with vegetables.