This classic potato curry is so quick. As the potatoes boil you make your sauce and then marry them together, and voila you have a great veggie dish that you can eat with a main or add more veg and make it the main event. Accidentally vegan.
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5 medium potatoes (approx 650g)
2 1/2 tsp salt
2 tbsp sunflower oil
10-12 fresh curry leaves (optional)
400g tin chopped tomatoes
Handful of fresh coriander
£3.50
95 in stock
Serves: 4
Prep time: 15 minutes
Cooking time: 30 minutes
Once cooked with the suggested shopping list, this dish is gluten free and vegan.
Allergen Advice: for allergens, see ingredients in bold.
Ingredients: Cumin Seeds, Black Mustard Seeds, Asafoetida, Cumin & Coriander Powder, Turmeric Powder, Garam Masala, Jaggery, Red Chilli Powder
Prepared in a kitchen that handles nuts, sesame seeds, peanuts, gluten, mustard and celery.
| Weight | 46 g |
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