Potato Curry
From taste.com.au
4 tablespoons vegetable oil
1 large onion, chopped
2 cloves garlic, crushed
1 tablespoon fresh ginger, grated
2 teaspoons ground coriander
2 teaspoons ground cumin
1 teaspoon ground turmeric
1 teaspoon garam masala
6 large potatoes, chopped
3 large carrots, chopped
1 can coconut milk
1 can diced tomatoes
1/3 cup sultanas
Salt to taste
Heat the oil in a large saucepan or deep frying pan. Gently fry the onion and garlic with the spices until the onion is soft.
Add the potatoes and stir about until they are covered in the spices, then add the carrots, coconut milk and tomatoes. Let the curry simmer for about 20 minutes or so, until the potato is done, then add the sultanas and season with salt.
If you have the patience, remove the curry from the heat and let it sit for 10 minutes or so, to let the sauce thicken. Or, if you are very hungry, settle for a slightly watery sauce and serve immediately over rice.
From taste.com.au
4 tablespoons vegetable oil
1 large onion, chopped
2 cloves garlic, crushed
1 tablespoon fresh ginger, grated
2 teaspoons ground coriander
2 teaspoons ground cumin
1 teaspoon ground turmeric
1 teaspoon garam masala
6 large potatoes, chopped
3 large carrots, chopped
1 can coconut milk
1 can diced tomatoes
1/3 cup sultanas
Salt to taste
Heat the oil in a large saucepan or deep frying pan. Gently fry the onion and garlic with the spices until the onion is soft.
Add the potatoes and stir about until they are covered in the spices, then add the carrots, coconut milk and tomatoes. Let the curry simmer for about 20 minutes or so, until the potato is done, then add the sultanas and season with salt.
If you have the patience, remove the curry from the heat and let it sit for 10 minutes or so, to let the sauce thicken. Or, if you are very hungry, settle for a slightly watery sauce and serve immediately over rice.
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