Potato and carrot curry

We have lots of delicious potatoes, so when my daughter came over, we cooked this curry. It uses coconut milk along with spices to make a fragrant curry. We served this with a salad of grated beetroot, flavoured with toasted cumin, and dressed with lemon juice and salt. 

INGREDIENTS:

  • 3 tbsp rapeseed oil, or other vegetable oil
  • 1 tsp whole black mustard seeds
  • 1 tsp yellow split peas
  • 2 whole dried birds-eye chillies
  • 10 basil leaves
  • 1/2 can chopped tomatoes, or a couple of medium tomatoes, peeled and chopped
  • 1 small onion, chopped
  • 2 tsp ground coriander
  • a small pinch of cayenne
  • 1 tsp garam masala
  • 400g potatoes (we used charlotte) and 100g carrots (we used yellow carrots) – cut into 2cm large chunks
  • 1 tsp salt
  • 1/2 can coconut milk
  • Chopped coriander leaves

METHOD:

  • In a medium saucepan, heat up the oil and then add the mustard seeds, yellow split peas and chillies. After a minute or so, they’ll start popping. Add the onions and basil leaves as soon as this happens. Turn the heat down a bit and cook until the onion has softened. 
  • Add the coriander, cayenne, tomatoes and garam masala, and stir to mix. Add the potatoes and carrots along with around 250ml water and the salt, bring to the boil and then simmer on a low heat for 15+ minutes
  • When the potatoes are cooked, add the coconut milk and fresh coriander leaves, and heat through, stirring. 
  • Serve with other dishes, for example a salad, or dal, or a kale dish. 

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