Potato Curry

2 T oil
1 t black mustard seeds
2 dried red chillies
A few curry leaves
2 onions, chopped
1/2 t each ground coriander, garam masala and turmeric
1/4 t chilli powder
2 tomatoes, quartered
400 g / 14 oz potatoes
100 ml / 3.4 fl oz fresh or canned coconut milk


Heat the oil in a large saucepan.

Add the mustard seeds, dried chillies and curry leaves.

As the mustard seeds begin to pop, add the onions and stir-fry
until lightly browned.

Stir in the coriander, garam masala, turmeric and chilli powder.

Add the tomatoes and cook for 5 minutes.

Meanwhile, peel the potatoes and cut into wedges or cubes,
add them to the pan and cook over a gentle heat for 5 minutes,
stirring constantly.

Pour in the coconut milk and an equal amount of water.

Cook for 15-20 minutes until the potatoes are tender.

Serve hot.