How to Make Curried Potatoes
About Curried Potatoes
I first used this recipe when I started university as it was cheap and quick to make, it very quickly became a go-to staple for any meal because of how easy it is to make. It's one of those meals that help with food prep as you can make a large batch in advance, then just freeze it in portions and take it out to have in a burrito or with a curry.
Perfect for students, busy parents or anyone who likes to cook in advance. Scroll down for the ingredients and instructions. If you try this recipe please comment below to let me know how it went, enjoy!
- 150g Potatoes, (Very Finely Chopped into Small Cubes)
- 2 Teaspoons Vegetable Oil
- 1 Clove Garlic, (Crushed)
- 1/2 Teaspoon Coriander, (Ground)
- 2 Tomatoes (Medium), (Chopped)
- 1-2 Teaspoons Salt & Black Pepper, (To Taste)
- 1/2 Teaspoon Cumin, (Ground)
- 1 Onion (Small), (Finely Chopped)
- 1/2 - 1 Chilli, (Finely Chopped, to Taste)
- 1/2 Teaspoon Turmeric
- 25ml Water
- Add oil, potatoes and cumin to saucepan. Cook for 3-5 minutes, stirring, until potatoes turn golden.
- Add the Onion, garlic and chilli. Continue to cook for another 3 minutes until onion is beginning to soften.
- Sprinkle in the coriander and tumeric. Cook for a further 2 minutes.
- Stir the chopped tomatoes into the pan. Cover and cook, stirring occasionally for 10 minutes, or until the potatoes are tender.
- Stir in the water and seasoning. Cook for a further 2 minutes, or until it reaches the desired consistency. Then serve.
Hints and Tips
If you would prefer something slightly less spicy, you can omit the chilli and the spices. Instead of serving it as a side dish you can make it a part of a curry and simply add chicken and a jar of ready made curry sauce! My favourite jarred sauce is Patak's Chicken Korma, it is a very mild sauce so is suited to anyone who favours less spicy food, it is also good for cooking a meal quickly so is highly suited to students or busy parents.