Potato Curry
Cook Time 1 hour
Servings 6
Ingredients
¼ cup olive oil
1 large onion, thinly sliced
2 cloves garlic, minced
1 x 3 cm piece ginger, minced plus extra fresh ginger, julienned, plus extra to garnish
3 tsp coriander powder
2 tsp cumin powder
1 tsp red chilli powder
1 tsp garam masala
1 tsp paprika
2 tbsp tomato paste
4 medium potatoes, quartered
100ml coconut cream
¾ cup of frozen baby peas
Fresh coriander, finely chopped to serve
Rotis, to serve
Salt
Method
In a large sauté pan with a fitted lid, heat the oil on medium heat and sauté the onion, until deeply golden brown for 10-15 minutes, stirring regularly.
Mix in garlic and ginger, then all the spices and toast off for 30 seconds.
Add in the tomato paste and cook off for a minute, then add the potatoes, 500ml of water, coconut cream and salt.
Simmer for 20-25 minutes with lid on until a thick sauce and the potatoes are cooked. Five minutes before the potatoes are cooked add the peas.
Garnish with coriander and ginger. Serve with roti.