Potato curry

Potato curry

By
From
Cooking from the Heart
Serves
4-6
Photographer
Mark Roper

Ingredients

Quantity Ingredient
3 tablespoons vegetable oil
2 cups onion, diced
1 teaspoon ground cumin
2 teaspoons garlic powder
2 tablespoons tomato paste
1 cup chicken stock
1.2kg potatoes, peeled and diced

Method

  1. Heat the oil in a large frying pan over medium heat. Sauté the onion in the oil until golden, then add the cumin and garlic powder and fry, stirring, for a few minutes. Stir in the tomato paste until well combined.
  2. Add the stock and stir until the mixture has the consistency of a sauce. Add the potatoes and mix well. Cover the pan and cook until the potatoes are tender, about 10 minutes.
  3. Serve with pilau rice.
Tags:
Jewish
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again