Vegetarian tamarind curry

Name: Vegetarian tamarind curry
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 1 kg Maris Piper potatoes, peeled and cut into 5cm pieces; 2 tbsp ghee; 1 tsp black mustard seeds; 1 pinch asafoetida; 15 Cooks' Ingredients Fresh Curry Leaves; 1 cinnamon stick, broken up; 2 tsp cumin seeds (heaped); 50 g Duchy Organic Blanched Peanuts; 20 g ginger, peeled and grated; 2 green chillies, deseeded and finely sliced; 1 tbsp tomato purée; 2 tbsp Cooks' ingredients Tamarind Paste; 2 tsp light brown soft sugar; 200 ml passata; 25 g pack coriander, to serve; Chapatis or naan, to serve

Fruity tamarind adds wonderful sweet-sourness to this economical potato curry, while peanuts provide contrasting crunch – it really is much more than the sum of its parts. Scoop up with chapatis or naan.

4 out of 5 stars(4) Rate this recipe

Vegetarian

Serves4
CourseMain meal
Prepare10 mins
Cook30 mins
Total time40 mins

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1kg Maris Piper potatoes, peeled and cut into 5cm pieces
2 tbsp ghee
1 tsp black mustard seeds
1 pinch asafoetida
15 Cooks' Ingredients Fresh Curry Leaves
1 cinnamon stick, broken up
2 tsp cumin seeds (heaped)
50g Duchy Organic Blanched Peanuts
20g ginger, peeled and grated
2 green chillies, deseeded and finely sliced
1 tbsp tomato purée
2 tbsp Cooks' ingredients Tamarind Paste
2 tsp light brown soft sugar
200ml passata
½ x 25g pack coriander, to serve
Chapatis or naan, to serve

Boil the potatoes in salted water for 15 minutes, or until very tender. Drain and cool slightly. Once cool enough to handle, break up into jagged, bitesized pieces; set aside.
Meanwhile, heat the ghee in a large pan over a high heat, then add the mustard seeds. Once they pop, add the asafoetida and curry leaves. Fry briefly, then turn down the heat and add the cinnamon and cumin seeds. Crackle briefly, add the peanuts and stir fry for a few minutes until lightly browned. Add the ginger and chillies and fry until fragrant (1-2 minutes), then stir in the tomato purée, tamarind, sugar and passata. Cook until bubbling, then add the cooked potatoes, stirring gently until coated. Cover and cook for 5 minutes, then scatter over the coriander and serve with chapatis or naan.