Potato Curry in a Hurry
 | Cooking Time 20 minutes |
 | Serves 4 to 6 |
INGREDIENTS
- 4 large white potatoes
- 4 tbsp butter
- 3 tbsp olive oil
- 2 brown onion finely sliced
- 2 shallots, finely sliced
- 1 long red chili, chopped with seeds
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 6 cardamom pods, crushed
- 1 tbsp turmeric powder
- 1 cup vegetable stock or water
- 2 tbsp chopped fresh dill or coriander leaves
- Salt and pepper
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 | PERFECT WITH |  | ALSO GREAT WITH |
INSTRUCTIONS
- Leaving skin on, prick potatoes with a fork twice on both sides.Microwave for 3 minutes on High. Allow to cool slightly then cutting into 4 cm cubes.
- Preheat saute pan to medium heat, add butter, oil, onions, shallots and chili, slowly saute for 12 minutes or until fragrant.
- Add cumin, coriander and cardamom, stir through for 2 minutes.
- Add diced potato and stock to the curry onions and reduce the heat to low.
- Cover with lid but allow some steam to escape and slowly cook for 15 minutes or until the potatoes are tender and the stock has reduced.
- Remove from heat, add chopped herbs and season with salt and pepper.
TIP: Serve the next day cold with yoghurt dressing.
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