Thursday, 20 July 2017

Yellow Potato Curry

Yellow Potato Curry
30 ml (2 T) sunflower oil
1 brown onion, chopped
5 ml (1 t) garam masala...
5 ml (1 t) ground turmeric
1 clove garlic, crushed
2 cm piece of gingerroot, grated
1 x 400 ml can coconut milk
700 g baby potatoes, washed
2 x 410 g Rhodes Potato & Chick Peas in Curry Sauce
1 x 410 g Rhodes Garden Peas, drained

To serve: naan breads, basmati rice or white rice and fresh coriander leaves, chopped

Heat the oil in a large saucepan.
Add the onion and fry for a few minutes over high heat until softened.
Turn the heat down to medium, add the spices, garlic and ginger and fry for a few minutes more.
Add the coconut milk, stirring well.
Add the baby potatoes.
Bring the sauce to the boil and cook for a further 15 minutes or until the potatoes are tender.
Add the Rhodes Potato & Chick Peas in Curry Sauce and the Rhodes Garden Peas and cook until the sauce is thickened and heated through.
Season to taste with the salt.
Sprinkle the chopped coriander over the curry and serve hot with naan bread or rice.

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