DCSIMG

BOMBAY SPICY POTATOES

Undated Handout Photo of Bombay Spicy Potatoes. See PA Feature FOOD Potatoes. Picture credit should read: PA Photo/Handout. WARNING: This picture must only be used to accompany PA Feature FOOD Potatoes.

Undated Handout Photo of Bombay Spicy Potatoes. See PA Feature FOOD Potatoes. Picture credit should read: PA Photo/Handout. WARNING: This picture must only be used to accompany PA Feature FOOD Potatoes.

Serves 4

INGREDIENTS:

l 1tbsp olive oil

l 4 medium potatoes, skin on and cut into small cubes

l 1 onion, sliced

l 2 cloves garlic, crushed

┬╝ cauliflower, cut into small florets (about 200g)

l 2tbsp medium curry paste or l 1tbsp medium curry powder

l 1 x 400g can chopped tomatoes

l 300ml beef stock

l 1tbsp fresh coriander, roughly chopped

l Large handful baby spinach

Method:

l Heat the oil in a large saucepan.

l Add the onion and garlic and cook for one to two minutes.

l Add the potatoes and cauliflower, followed by the curry paste or powder and combine well for one to two minutes

l Add the tomatoes and stock. l Bring to the boil, cover with lid and simmer for about 15-20 minutes until the potatoes are soft.

l Stir through coriander and spinach and serve.

 

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