Name: Potato and kumara curry
Cook time: 105 min
Total time: 105 min
Yield: 4
Ingredients: 2 tablespoon vegetable oil; 1 teaspoon each fenugreek seeds, ground cumin, ground coriander and garam masala; 1/2 teaspoon ground turmeric; 2 clove garlic, crushed; 1 long green chilli, sliced thinly; 700 gram potatoes, chopped coarsely; 1 kumara, chopped coarsely; 800 gram canned crushed tomatoes; 1 cup (250ml) vegetable stock; 1/4 cup (70g) yogurt; 2 brown onions, sliced thinly; 1/2 cup loosely packed fresh coriander (cilantro) leaves

Potato and kumara curry

In Indian cooking terms, masala simply means ground or blended spices (incidentally, the word has become slang for "mix" or "mixture"), so a masala can be whole spices, or a paste or a powder.

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Serves 4

Cook

1H 45M

Ingredients

2 tablespoon vegetable oil

1 teaspoon each fenugreek seeds, ground cumin, ground coriander and garam masala

1/2 teaspoon ground turmeric

2 clove garlic, crushed

1 long green chilli, sliced thinly

700 gram potatoes, chopped coarsely

1 kumara, chopped coarsely

800 gram canned crushed tomatoes

1 cup (250ml) vegetable stock

1/4 cup (70g) yogurt

2 brown onions, sliced thinly

1/2 cup loosely packed fresh coriander (cilantro) leaves

Method

1.Heat half the oil in large saucepan; cook spices, garlic and chilli, stirring, until fragrant. Add potato and kumara; cook, stirring, 5 minutes.

2.Stir in undrained tomatoes and stock; bring to the boil. Reduce heat; simmer, covered, about 1 hour or until potato and kumara are tender. Stir in yogurt.

3.Meanwhile, heat remaining oil in medium frying pan; cook onion, stirring, until onion browns lightly.

4.Divide curry among serving plates; top with onion and coriander.

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Ingredients

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