POTATO CURRY
Growing food is fast becoming one of my most rewarding adventures. I've grown the gnarliest and sweetest tomatoes, harvested a seemingly endless supply of basil, and have been able to smugly announce "yes, this is a garden salad" to multiple dinner guests. And now, new potatoes.
New potatoes are harvested before their sugars have turned to starch, which results in a small but sweet potato that keeps its shape when cooked. They are nothing like my supermarket experience: small, leftover potatoes grouped and labelled as 'new'.
Some were steamed and served with a whisp of butter, others in salads, but a fair chunk went into one of our favourite and regular meals: potato curry. It's warm, it's satisfying, it's easy, and it's a great leftover. I hope it becomes one of your regulars, too.
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Potato Curry - Serves 4
Adapted from My Darling Lemon Thyme
Recipe Notes
I used a combination of sweet potato & kipfler potatoes for this, but you can use whatever you have available (even just potato like the original recipe). I like using waxy potatoes that hold their shape & don't go mooshy. If you're not using new potatoes, simply cut your potatoes into bite-sized pieces.
There's a few differences between this recipe & the original, one of which is steaming the potatoes instead of boiling. I do this for taste, texture, and to retain nutrients, but cook the potatoes however you prefer :)
Ingredients
Ghee or oil for cooking
1kg potatoes, scrubbed & cut *see note
1-2 cans crushed tomatoes
4 cloves garlic, minced
2 tsp ginger, finely grated
4 tsp whole cumin seeds
4 tsp mustard seeds
4 tsp coriander seeds
1/2 large onion, peeled and finely diced
2 tsp ground turmeric
2 tsp garam masala
1/2 teaspoon fine sea salt, or to taste
2 good pinches of rapaduran sugar
Dried chilli flakes, to taste
To Serve
Lemon wedges
Spring onions, sliced & coriander leaves
Toasted coconut
Coconut yoghurt
How to
Steam potatoes until tender. The time will depend on the size and age of your potatoes, but takes me ~15 minutes.
Toast the coriander seeds, cumin seeds, and mustard seeds until they're aromatic. Crush in a mortar and pestle or spice grinder to a chunky powder.
Add some ghee to a large pot. Slowly cook the garlic, ginger, and onion for a few minutes over a medium heat for around 8-10 minutes, until onion is golden.
Add spices, salt, sugar, and chilli flakes. Stir well and cook for 30-60 seconds until fragrant. Pour in the canned tomato, stir well and cook for 4-5 minutes until reduced and thick.
Add potatoes and stir well to coat them in the sauce, cook for 5-7 minutes to allow the flavour of the sauce to be absorbed into the potato. The sauce should be thick enough to cling to the potato.
Serve with lemon wedges, sliced spring onion and coriander leaves, and toasted coconut.
