Potato Curry

vegetarian potato curry


20g baby potatoes

1 tin of peeled tomatoes

2 tablespoons of full fat Greek yoghurt

3 cloves of garlic

1 tablespoon of lemon juice

1 teaspoon turmeric

1 teaspoon paprika

1 teaspoon garam masala

1 teaspoon chilli powder


Cook the potatoes until they are fork tender

In a separate pan, add in all the spices and dry roast them for 5 minutes

Add in the tinned tomatoes and stir well

Add in the garlic and salt

Adjust the salt as needed

Add in the potatoes and lower the heat

After 10 minutes of cooking, turn off the heat and stir in the yoghurt

If you want to make this recipe vegan, swap out the yoghurt for coconut milk or vegan cream

Serve hot with rice

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