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Maris Piper, peanut & tamarind curry

Maris Piper, peanut & tamarind curry

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.

Nutritional information includes 2 chapatis.

4 out of 5 stars(4) Rate this recipe
  • Serves4
  • CourseMain meal
  • Prepare10 mins
  • Cook30 mins
  • Total time40 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.


  • 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


  1. 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.

  2. 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.

Cook’s tip

Health boost: you can leave the skin on the potatoes before cooking, to preserve their fibre. Just give them a good scrub first.


Typical values per serving when made using specific products in recipe


2,889kJ/ 687kcals



Saturated Fat












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