This is one of my favourite comfort food recipes: Potato and Coconut Curry
Back in the day when I avoided eating carbs, this was one of the few meals that I chose to eat because I absolutely love it. So here’s the recipe:
- 3 tbsp coconut oil
- 1 tsp mustard seeds
- 3 dried red chillies
- 10-12 curry leaves
- 2 onions finely chopped (I like to use red onions because I think they add a bit of sweetness but you can use white onions for this)
- 4 tomatoes finely chopped (chopped tinned tomatoes are fine but you can also use freshly chopped ones as well)
- 2 tsp ground coriander powder
- 1 tsp ground cumin seed powder
- 1 tsp turmeric powder
- 1 tsp red chilli powder
- 1 tsp salt (more to taste depending on your preference)
- 7-8 potatoes (800g), peeled and cut into bite size chunks
- 200g frozen peas
- 400ml coconut milk
- Use a frying large pan – almost like a big wok. It helps with stirring the potatoes and ensures that they don’t get smashed up.
- Start by heating 3 tbsp coconut oil in a pan. When the oil is hot, add mustard seeds, dried chillies and the curry leaves.
- Add the chopped onions and sauté for about 8-10 minutes until the onions have browned.
- Add in the chopped tomatoes. Mix well and cook for about 3-4 minutes.
- Add coriander powder, cumin power, turmeric, and salt to the pan. Mix well and cook for about 5 minutes till the tomatoes and the spices are cooked through. It will smell amazing at this point.
- Add the potatoes and stir to coat the potatoes in the onion-tomato mixture.
- Pour in the coconut milk along with a little water (approximately 1/2 cup). Bring the curry to a boil and then cook covered for about 25-30 minutes, stirring occasionally until the potatoes are just tender. Easiest way to test this is using a fork to poke the biggest pieces. If your fork glides through, then it’s cooked.
- Serve hot with naan bread, rotis or rice.