Potato Curry in a Hurry

Cooking Time 20 minutes

Serves 4 to 6

INGREDIENTS


  • 4 large white potatoes
  • 4 tbsp butter
  • 3 tbsp olive oil
  • 2 brown onion finely sliced
  • 2 shallots, finely sliced
  • 1 long red chili, chopped with seeds
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 6 cardamom pods, crushed
  • 1 tbsp turmeric powder
  • 1 cup vegetable stock or water
  • 2 tbsp chopped fresh dill or coriander leaves
  • Salt and pepper

PERFECT WITH
White Potatoes

ALSO GREAT WITH
Yellow Potatoes

INSTRUCTIONS


  1. Leaving skin on, prick potatoes with a fork twice on both sides.Microwave for 3 minutes on High. Allow to cool slightly then cutting into 4 cm cubes.
  2. Preheat saute pan to medium heat, add butter, oil, onions, shallots and chili, slowly saute for 12 minutes or until fragrant.
  3. Add cumin, coriander and cardamom, stir through for 2 minutes.
  4. Add diced potato and stock to the curry onions and reduce the heat to low.
  5. Cover with lid but allow some steam to escape and slowly cook for 15 minutes or until the potatoes are tender and the stock has reduced.
  6. Remove from heat, add chopped herbs and season with salt and pepper.

TIP: Serve the next day cold with yoghurt dressing.