Two Potato Curry
This is a nice, hearty curry. Good as an accompaniment to a richer, hotter or zingier one.
Serving 2-3
1 tbls oil
1 large sweet potato, cut into chunks
200g tinned tomatoes
1 tbls tomato puree
1 tsp cumin seeds
½ tsp grd coriander
1 tsp dried fenugreek leaves
1 onion, sliced
2 cloves garlic, crushed
½ lb potatoes, cut into chunks
200g tin chickpeas
1 tsp black mustard seeds
1 tsp turmeric
½ tsp paprika
Heat the oil, and gently fry the onion, cumin and mustard seeds and garlic for 5-10 minutes, until softened. Add the ordinary potatoes, but not the sweet ones yet. Stir to coat in the oil over a low light for 5-10 minutes.
Add the spices, tomatoes, and sweet potatoes. Sweet potatoes cook much faster than the ordinary ones, so as well as adding them in later, it's advisable to chop them a bit bigger. Top up with enough water to cover the potatoes, and cook for 20-30 minutes, until the potatoes are soft.When the potatoes are cooked, add the drained chickpeas, and allow to warm through. Season well with salt and pepper.
Good with rice, chappatis and beer