It’s the weekend and can’t be bothered to cook? And disappointed with takeaways and supermarket ready meals …OR not much money left at the end of the month!! Let me tell you that just 2 potatoes and one sweet potato and a couple of tomatoes or half a can of crushed tomato can produce a great curry which you can serve with any bread or rice. This recipe would work well with using just potatoes or sweet potatoes on their own. If you wish to impress friends – you can always add some green peas to the curry.
- 1 medium sweet potato
- 2 medium potatoes
- 1 cup of crushed tomatoes
- 3-4 cloves of garlic
- 1tsp mustard seeds
- 1 dry chilli (optional)
- 1 tsp salt
- 1 tsp turmeric
- 1 tsp chilli powder (or less if you don’t like hot food)
- 1 tsp mixture of cumin and coriander powder (dhana jiru)
- 2 tsp lemon juice
- 2 tsp tamarind sauce (optional – you can get ready made tamarind sauces in supermarkets)
- 2 tsp jaggery (or brown sugar)
- 3 tbs. sunflower oil
1. Peel the sweet potatoes and potatoes into small cubes and wash in several changes of cold water.
2. Heat the oil and add in the dried red chilli and mustard seeds. Once the mustard seeds stop popping, add the cubed potatoes. Add the salt, turmeric, chilli powder and cumin & coriander powder. Peel and crush 3-4 cloves of garlic and stir well so that the spices and garlic coats all the potatoes.
3. Add one cup of water and cook until the potatoes soften. The sweet potato may be firmer than the potato when chopping it into cubes but cooks quicker than the potato. For that reason, try not to stir too firmly as you don’t want to squash any of the sweet potatoes.
4. Once the potatoes soften – add the crushed tomatoes, lemon juice, tamarind sauce (optional) and the jaggery or brown sugar. Cook for a couple of minutes and its ready to serve with naan bread or rice. If you do have fresh coriander, you can use that for garnishing the curry.