Indian potato curry
In the mood for potatoes and kumara at home but don't feel like a roast or mash? Incorporate them into this fragrant curry for dinner with a difference.
|100 g||Snow peas, optional|
|1 cup||Basmati rice|
|3 tbsp||Olive oil|
|3 tbsp||Korma curry paste|
|400 ml||Coconut milk|
|½ cup||Coriander leaves|
- Peel the potatoes and kumara and cut into chunks. Boil the potatoes and kumara in salted water for 10 to 15 minutes, until just tender. Five minutes before the end of cooking add the courgette (cut into chunks) and snowpeas (optional). When tender, drain and set aside. Meanwhile, cook the rice according to the packet instructions, drain and set aside.
- Heat the oil in a large frying pan and fry the finely chopped onion until soft, then stir in the curry paste and fry for 2 to 3 minutes
- Add can of coconut milk, bring to the boil and simmer for 5 minutes.
- Pour the sauce over the vegetables and stir to make sure everything is well coated. Season and serve with rice and a sprinkling of chopped coriander.