Potato Curry

Cook Time 1 hour

Servings 6

Ingredients

¼ cup olive oil

1 large onion, thinly sliced

2 cloves garlic, minced

1 x 3 cm piece ginger, minced plus extra fresh ginger, julienned, plus extra to garnish

3 tsp coriander powder

2 tsp cumin powder

1 tsp red chilli powder

1 tsp garam masala

1 tsp paprika 

2 tbsp tomato paste

4 medium potatoes, quartered 

100ml coconut cream

¾ cup of frozen baby peas

Fresh coriander, finely chopped to serve

Rotis, to serve

Salt

Method

In a large sauté pan with a fitted lid, heat the oil on medium heat and sauté the onion, until deeply golden brown for 10-15 minutes, stirring regularly.

Mix in garlic and ginger, then all the spices and toast off for 30 seconds.

Add in the tomato paste and cook off for a minute, then add the potatoes, 500ml of water, coconut cream and salt.

Simmer for 20-25 minutes with lid on until a thick sauce and the potatoes are cooked. Five minutes before the potatoes are cooked add the peas.

Garnish with coriander and ginger. Serve with roti.