Potato and veggie curry

A great curry is fragrant, tasty and satisfying. Due to their depth of flavour, they are ideal for adding in as a meat-free meal during the week. This recipe really livens up the humble potato and tantalises the taste buds. If you don’t enjoy a meal without meat, you can always shred some cooked chicken through once it is cooked!

This is best prepared early in the day, so the flavours develop for several hours for maximum flavour. Leftovers will keep well in the fridge for several days.

You will need:

  • 1 large onion, chopped
  • 1 kg potatoes, cubed
  • 2  chillies, chopped (or 1-2 tsp minced chilli)
  • 1 handful of fresh coriander, chopped
  • 2 large handfuls green beans, spinach or silverbeet
  • 10 curry leaves
  • 4 – 5 garlic cloves, crushed or chopped
  • 1 cinnamon stick
  • 1 tsp cumin
  • ¼ tsp turmeric
  • 1 tsp mustard seeds
  • 4 cardamon pods, (bang open with the back of a knife)
  • salt and oil

Method:

Bring potatoes to the boil in a saucepan, then drain, leave the lid on to continue steaming.

Heat a medium/large pot and dry fry mustard seeds, cumin, turmeric, cardamom pods and cinnamon sticks until the mustard seeds start to pop.

Add enough vegetable oil to cover the bottom of the pot, then add onion and cook until it starts to colour.

Add garlic, chillies, beans and curry leaves. Cook for 1 to 2 minutes while stirring.

Transfer to frying pan, coat potatoes in the mixture from the saucepan, add salt & dry fry.

Add spinach and ½ the coriander and simmer until cooked.

Sprinkle remainder of coriander on top as a garnish.

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