Potato Curry

I'm not sure what else to call this...it's potatoes in a spicy tomato sauce! It's good!

Potato Curry

Time: 20 mins | Difficulty: 1/5 | Recommendation: Weeknight Dinner

Do you have a little bit of extra tomato sauce left in the jar? Then here’s a perfect recipe for you! I came up with this after really not wanting to cook anything for dinner, and sometimes those moments turn into the best meals. You let creativity lead the way, and something amazing comes out of it! These potatoes are spicy and delicious, and go perfectly with a parotta and yogurt on the side. Or, you can mix some sour cream and coriander chutney like I did, and top the whole thing with it!

Ingredients:

• Potatoes, chopped (however many you want to eat)

• Spring garlic, finely chopped

• Half a red onion, chopped

• A few spoonfuls of jarred tomato sauce

• A splash of milk

• Coriander

• Spices: Salt, pepper, cumin, coriander, turmeric, cumin seeds, mustard seeds

• A big spoonful of sour cream

• A tablespoon of coriander chutney

• Olive oil

Method:

1. Chop the potatoes. Then cover and microwave for one minute to soften.

2. Add some olive oil to a pan, and add in cumin seeds and mustard seeds. Heat the oil until the mustard starts to pop, then add in the potatoes.

3. Cook the potatoes until they’re browned and getting crispy, then add in the spices and the garlic and onion.

4. When everything is cooked through, lower the heat. Add the tomato sauce and the splash of milk and stir everything around to combine.

5. Transfer to a bowl, then add the chopped coriander and sour cream-coriander chutney mix!