The best supper you’ll rustle up this month!

 

January is immeasurably better when there is a colourful spicy supper waiting for me at the end of the day. And - as money is inevitably tight, not only are vegetables a better option for the environment, but they are frugal too. Here is my favourite potato curry for your eating pleasure.

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Ingredients

3 tbsp oil (olive/ sunflower/ whatever you’ve got to hand)

1.5 tsp mustard seeds

2-3 whole dried, hot red chillies

2.5 tsp ground coriander

1/4 tsp cayenne pepper

1.5 tsp garam masala

10 fresh basil leaves

½ medium onion, peeled and chopped

A tin of chopped tomatoes

1lb waxy potatoes, peeled and cut into small squares

Salt

A tin of coconut milk

4 tbsp chopped fresh coriander to serve

 

Method

Heat the oil in a heavy bottomed pan/ wok.

Add the mustard seeds and chillies. As soon as the seeds begin to pop, add the onion and reduce the heat. Keep stirring as the onion softens but don’t let it brown.

Add the ground coriander, cayenne pepper and garam masala and stir, then add potatoes and the basil leaves. Then add the tinned tomatoes and a little water and bring it to the boil. Add the salt and taste. Some tomatoes will demand a little sugar and tomato puree - others will be fine without. Once the liquid is bubbling, redude the head and cook gently for 20 minutes (until the potatoes are soft). You might find a heat defuser a help - you don’t need it, but you can stop watching the pot as assiduously if you have one.

Once the potatoes are cooked, add the coconut milk and the coriander. Stir through the sauce, heat and serve.