Lazy Potato Curry

Meat Free Mowgli Page 37 Aloo dom was one of my mother's staple curries, made with the crop of new potatoes and tinned tomatoes. I have always felt at odds with the dish It was the curry she made when she had nothing much in and a general lack of enthusiasm It was one of the few bones of contention between us! This recipe is a little different to my mother's version. It's a simple dish but sometimes an uncomplicated, everyday, filling curry is just what's needed. especially when the cupboards are a bit bare. It is easily doubled to serve more.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Combine the red onion, garlic, ginger and green chilli in a small food processor and blitz into a paste. Set aside.

Step 2

Heat 2 tbsp of the oil in a large, wide pan that has a lid over a medium heat. Add the baby potatoes with 1 tsp of the salt and 1/2 tsp of the turmeric. Fry for 5-6 minutes, or until the potato skins start to wrinkle and crisp up, then remove the potatoes to a plate

Step 3

Return the pan to a medium heat and add the remaining 1 tbsp oil. When hot, add the spice paste and cook for 3-4 minutes, or until fragrant.

Step 4

Add the garam masala with the remaining '43 tsp salt, 4 tsp turmeric and the sugar. Add the tomato purée and measured water, bring to the boil, then add the potatoes back to the pa and turn the heat down to a simmer. Cook, covered, for 8-10 minutes, or until the potatoes are cooked through and tender, stirring regularly and adding more water, if needed.

Step 5

Stir in most of the chopped coriander. Garnish the dish with the remaining coriander just before serving.