Potato curry

• vegetable or sunflower oil2 tbsp tbsp
• brown or black mustard seeds1 tbsp tbsp
• long dried red Indian chillies↗3
• 12-15 curry leaves
• onions↗2

  sliced

• ground coriander↗2 tsp tsp
• garam masala↗2 tsp tsp
• turmeric↗2 tsp tsp
• tomatoes↗500g g

  quartered

• potatoes↗800g g

  peeled and cut into very large chunks

• can coconut milk↗400g g
• chapatis, rotis or naan bread↗

  to serve

• pot natural yogurt150g g
• zest and juice 1 lime
• ½ cucumber

  deseeded and coarsely grated

• coriandersmall handful

  leaves, roughly chopped

Step-by-step instructions

1. 1

   Heat the oil in a large pan and fry the mustard seeds, chillies and curry leaves until the seeds start to pop. Add the onions and fry until softened and starting to brown. stir in the spices, add the tomatoes and fry for 5 mins. Add the potatoes and stir to coat. Pour in the coconut milk with 200ml water. Bring to the boil and simmer for 20-25 mins, stirring occasionally, until the potatoes are just tender.

2. 2

   To make the raita, mix all the ingredients together with some seasoning.

3. 3

   If the curry looks a little too saucy, scoop out the potatoes with a slotted spoon into another dish, then boil the sauce until reduced a little. stir the potatoes back in to heat through, and season well (this curry needs a good sprinkling of salt). serve with warmed Indian bread and a dollop of raita.