2 tablespoons vegetable oil
1 teaspoon mustard seeds
2 dried red chillies
3 curry leaves
2 onions, chopped
1⁄2 teaspoon ground coriander
1⁄2 teaspoon garam masala
1⁄2 teaspoon ground turmeric
1⁄4 teaspoon chilli powder
2 tomatoes, quartered
400g/14oz potatoes, cut into chunks
125ml/4fl oz coconut milk
• Heat the oil in a large saucepan over a medium heat. Add the mustard
seeds, chillies and curry leaves. As the mustard seeds begin to pop, add
the onions and sauté, stirring, until lightly browned.
• Stir in the coriander, garam masala, turmeric and chilli powder. Sauté
for a minute or so. Add the tomatoes and cook for 5 minutes.
• Add the potatoes and cook over a gentle heat for 5 minutes, stirring
constantly. Pour in the coconut milk and 125ml/4fl oz water. Cook for
15–20 minutes until the potatoes are tender. Serve hot.