POTATO CURRY

Another curry for your reading pleasure! This one was made from the curry paste left over from a dinner a few nights ago, Chicken & Chickpea curry. As I did not use coconut milk for this potato curry, the consistently is quite different using stock instead. One of the best things about this curry is how low maintenance it is; you just throw everything in a large pot and let the vegetables and stock do the rest. The result is beautifully tender potatoes and a light stock sauce. 

INGREDIENTS


Homemade curry paste 

• 2 tablespoons ground coriander
• 1 tablespoon ground cumin
• 1 teaspoon ground fennel
• 1 teaspoon ground garala masala
• 1 teaspoon ground turmeric
• a pinch of sea salt & pepper
• 1/2 teaspoon chilli powder
• 1 teaspoon smoked paprika
• 1 teaspoon all spice
• 1 brown onion, finely chopped
• 2 garlic cloves, crushed
• 2 tablespoons tomato paste 
• 1 teaspoon peanut oil 

Potato Curry

• 300 sebago potatoes, peeled & cut into even 3cm pieces 
• 300g sweet potato, peeled & cut into even 3cm pieces
• 1 eschallot, finely chopped
• 2 garlic cloves, crushed
• 2 tablespoons homemade curry paste (above) or store bought paste
• 1 teaspoon coconut oil
• 1 1/2 cups (375ml) vegetable stock (preferably Massel brand)

COOKING 

1. Place all the curry paste ingredients in a blender or food processor and mix well to combine. (Store in a container in the fridge until ready to use). 

2. Heat oil in a large saucepan over medium heat. When melted add both types of potato, eschallot and garlic and stir well for a few minutes, until coated with the oil. Add curry paste and stir well for 1-2 minutes, or until vegetables are coated with curry paste. Add stock and bring to the boil, then simmer for 15 minutes or until stock is almost all absorbed. 

3. Serve on a bed of brown or doongara (low GI) rice if you desire. 

Serves / 4 

Total Preparation time / 12 minutes (including making the curry paste)

Total Cooking time / 20 minutes 

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