This vegan potato curry is actually very simple to prepare. Serve with rice, poppadoms, and sambal. Garnish with cilantro. The original recipe, from which this was based, was by Gita Loosz.
1 kg peeled and quartered potato or un-peeled new potatoes halved
2 heaped tsp ground turmeric
1 tsp fine Himalayan salt
1 tsp chili powder
¼ cup coconut oil
1 tsp black mustard seeds
1 dried chili
2-3 cups boiling filtered water
2 sprigs curry leaves
1 tsp raw sugar
1 cup coconut milk or cream
2-3 Tbsp organic tomato paste (or tomato sauce if you are in a hurry!)
1 large peeled onion
2 or 3 Roma tomatoes
2 red chilies
1 green chili
½-1 tsp raw sugar
- Place the peeled and cut potatoes in a deep bowl, sprinkle on turmeric, chili powder and Himalayan salt over the potato, then shake and toss until coated, cover and set aside.
- In a medium deep pot, add the oil and mustard seeds, place on medium heat and cover until the seeds pop.
- Add the potato mixture, then add boiling water to almost cover potatoes.
- Cut the chili into rings into the pot using shears.
- Cover and bring to the boil, reduce heat and allow the potatoes to cook.
- Potato must remain firm, then add coconut milk, sugar, curry leaves and tomato paste and fold over gently once or twice.
- Cover and simmer until potato is cooked. Don't overcook or you will have mash!
- Dice onion and tomato ¼" cubes.
- Finely dice the chillies seeds in.
- Blend the onion, tomatoes and chili together.
- Sprinkle with sugar and add some vinegar. Mix again.
- It is fun to add finely diced cucumber, or lime zest, or cilantro sometimes.
Serves 4 people
Recipe supplied by Nolan Taylor, Satun, Thailand
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