Potato and Carrot Curry Recipe

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Potato and Carrot Curry Recipe - Serves 4

Ingredients

3 medium potatoes, peeled and cut into 1cm (1/2 inch) cubes
2 large carrots, peeled and cut into 1cm (1/2 inch) cubes
2 medium tomatoes, finely chopped
2 green chillies, finely chopped
2 cups (500ml or 1 pint) water
2 teaspoons (10ml) vegetable oil
1/2 teaspoon (2.5ml) black mustard seeds
1 small onion, peeled and finely chopped
8 curry leaves
1/4 teaspoon (1ml) ground turmeric
3 cloves of garlic, peeled and crushed
1 teaspoon (5ml) salt

Method

Put the potatoes, carrots, tomatoes, chillies and water into a large saucepan, bring to the boil, gently boil for about 15 minutes until the potatoes and carrots are both cooked
Drain the cooked ingredients, keeping the liquid, and set aside
Heat the vegetable oil in a large saucepan over a medium heat
Add the mustard seeds and cook until they start popping (about 60 – 90 seconds)
Add the onion, curry leaves, turmeric and garlic and stir-fry for about 8 minutes until the onion is cooked
Add the cooked vegetables to the saucepan, mix well and cook for 2 minutes, stirring often
Add the liquid that you have saved along with the salt, mix well, bring to a simmer, reduce the heat and simmer for 3 minutes, stirring now and again
Serve hot

Recipe submitted by Jaya Setra on 30 June 2009

If you have a different recipe for this dish then submit it here.


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