Potato curry with lime & cucumber raita

400 kcal or less asian curry family meal hot food india indian mains make ahead mixed spices naan bread one-pot over an hour potato potato curry potatoes spiced spicy veggie curry

N/A

Source

Ingredients

2 tbsp vegetable or sunflower oil

1 tbsp brown or black mustard seeds

3 long dried red Indian chillies

12-15 curry leaves

2 onions , sliced

2 tsp ground coriander

2 tsp garam masala

2 tsp turmeric

500g tomatoes , quartered

800g potatoes , peeled and cut into very large chunks

400g can coconut milk

chapatis, rotis or naan bread , to serve

150g pot natural yogurt

zest and juice 1 lime

½ cucumber , deseeded and coarsely grated

small handful coriander leaves, roughly chopped

Method

Heat the oil in a large pan and fry the mustard seeds, chillies and curry leaves until the seeds start to pop. Add the onions and fry until softened and starting to brown. stir in the spices, add the tomatoes and fry for 5 mins. Add the potatoes and stir to coat. Pour in the coconut milk with 200ml water. Bring to the boil and simmer for 20-25 mins, stirring occasionally, until the potatoes are just tender.

To make the raita, mix all the ingredients together with some seasoning.

If the curry looks a little too saucy, scoop out the potatoes with a slotted spoon into another dish, then boil the sauce until reduced a little. stir the potatoes back in to heat through, and season well (this curry needs a good sprinkling of salt). serve with warmed Indian bread and a dollop of raita.