BREAKFAST POTATO CURRY. 24/11/12
INGREDIENTS METHOD

Serves 2

 

Olive oil

1 heaped tbsp black mustard seeds

2 dried Kashmiri chillies or other dried mild ones

Handful of fresh curry leaves

½ tsp ground cumin

1 tsp ground coriander

Small thumb of ginger, peeled and grated

750g/1.7lb potatoes, peeled, cut into large chunks, parboiled in salted water and drained

2 tomatoes, chopped

200g/7 oz spinach

Chapati, to serve

In a large frying pan over a high heat, add a big splash of oil. When it’s nice and hot, add the mustard seeds. As soon as they start to crackle, add the chillies and curry leaves. Leave to cook for 30 seconds, then stir in the cumin and coriander, leave for another five seconds, then add the ginger and potatoes. Work quickly so the spices don’t burn.

 

Stir well so the potatoes are nicely coated in spice. Once they’re heated through, add the tomatoes and cook for a few minutes until softened.

 

Stir in the spinach and season well. When the spinach has just wilted, take off the heat and divide between plates. Serve with hot chapati.

 

Photo © Andrew Crowley

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24/11/12
BREAKFAST POTATO CURRY. 24/11/12
INGREDIENTS

Serves 2

 

Olive oil

1 heaped tbsp black mustard seeds

2 dried Kashmiri chillies or other dried mild ones

Handful of fresh curry leaves

½ tsp ground cumin

1 tsp ground coriander

Small thumb of ginger, peeled and grated

750g/1.7lb potatoes, peeled, cut into large chunks, parboiled in salted water and drained

2 tomatoes, chopped

200g/7 oz spinach

Chapati, to serve

METHOD

In a large frying pan over a high heat, add a big splash of oil. When it’s nice and hot, add the mustard seeds. As soon as they start to crackle, add the chillies and curry leaves. Leave to cook for 30 seconds, then stir in the cumin and coriander, leave for another five seconds, then add the ginger and potatoes. Work quickly so the spices don’t burn.

 

Stir well so the potatoes are nicely coated in spice. Once they’re heated through, add the tomatoes and cook for a few minutes until softened.

 

Stir in the spinach and season well. When the spinach has just wilted, take off the heat and divide between plates. Serve with hot chapati.

 

Photo © Andrew Crowley

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