Potato Curry

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Simple, comforting, and full of flavour, this Potato Curry is a hearty dish that's perfect for any day of the week. Tender potatoes are simmered in a rich, fragrant curry sauce infused with warming spices, creating a delicious meal that's both satisfying and easy to make.

Ingredients

• ¼ cup olive oil
• 1 large onion, thinly sliced
• 2 cloves garlic, minced
• 1 x 3 cm piece ginger, minced plus extra fresh ginger, julienned, plus extra to garnish
• 3 tsp coriander powder
• 2 tsp cumin powder
• 1 tsp red chilli powder
• 1 tsp garam masala
• 1 tsp paprika
• 2 tbsp tomato paste
• 4 medium potatoes, quartered
• 100ml coconut cream
• ¾ cup of frozen baby peas
• Fresh coriander, finely chopped to serve
• Rotis, to serve
• Salt

Method

1. In a large sauté pan with a fitted lid, heat the oil on medium heat and sauté the onion, until deeply golden brown for 10-15 minutes, stirring regularly.
2. Mix in garlic and ginger, then all the spices and toast off for 30 seconds.
3. Add in the tomato paste and cook off for a minute, then add the potatoes, 500ml of water, coconut cream and salt.
4. Simmer for 20-25 minutes with lid on until a thick sauce and the potatoes are cooked. Five minutes before the potatoes are cooked add the peas.
5. Garnish with coriander and ginger. Serve with roti.