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PrintSPICY POTATO AND TOMATO CURRY
Thickly sliced courgettes combined with authentic Indian spices add up to a tasty vegetable curry.
Serves :
4
Preparation Method :
- Trim the ends from the courgettes and then cut them evenly into 1 cm / ½ inch thick slices.
- Heat the oil in a large, heavy pan and fry the cumin and the mustard seeds for 2 minutes until they begin to splutter.
- Add the sliced onion and crushed garlic to the seeds in the pan, and fry for about 5 - 6 minutes.
- Add the turmeric, chilli powder, ground coriander, cumin, and salt, and fry for 2 - 3 minutes.
- Add the sliced courgettes all at once, and cook for 5 minutes, stirring so that they do not burn.
- Mix the tomato puree, chopped tomatoes, and add to the pan with the water. Cover and simmer for 10 minutes until the sauce thickens.
- Stir in the fresh coriander and garam masala, then cook for 5 minutes or until the courgettes are tender.
- Serve the curry with rice or naan bread.
INGREDIENTS
- 750 grams courgettes (zucchini)
- 2 tablespoons Cooking oil
- ½ teaspoon cumin seeds
- ½ teaspoon mustard seeds
- 1 onion, thinly sliced
- 2 garlic cloves, crushed
- ¼ teaspoon ground turmeric
- ¼ teaspoon chilli powder
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- ½ teaspoon salt
- 1 tablespoon tomato puree (paste)
- 400 grams chopped tomatoes
- 150 ml water
- 1 tablespoon chopped fresh coriander (cilantro)
- 1 teaspoon garam masala
- Rice or naan bread, to serve
3 comments for “Spicy Potato and Tomato Curry (1)”
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