Potato and Tomato Curry

James thinks this is one of our most authentic curries because of the yogurt. The thicker the yogurt, the better.

1 t cumin seeds

3 T oil

1 onion, chopped

3 garlic cloves, chopped or ground

1 T yellow curry powder

1/2 t cayenne pepper

1 t corriander

1 t tumeric

1 t salt

3 C potatoes, diced

1 1/4 – 2 C water

2 C tomatoes, chopped

1/2 C plain yogurt

  • Toast the cumin seeds by cooking them dry in a frying pan for about a minute, stirring constantly. Set aside.
  • Saute the onion and garlic in the oil
  • Add curry powder, cayenne, coriander, cumin, turmeric, and salt to the onions.
  • Stir in diced potatoes and 1 C of water. As the potatoes cook, keep adding water by the 1/4 C in order to keep the potatoes nearly covered by water.
  • add tomatoes
  • Keep simmering until the potatoes are fully cooked, about 30 minutes.
  • Before serving, stir in the plain yogurt.
  • Serve over rice.

serves 4

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One response to “Potato and Tomato Curry

  1. This not only sounds delicious it looks delicious! Thanks for sharing. I’ve put it on my ‘to cook’ list.

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