lovely fragrant quite hot and spicy curry

Ingredients

2	tablespoon sunflower oil
1	small onion, chopped
1	lb potatoes
1/2	teaspoon cayenne
1/2	teaspoon turmeric
1 1/2	teaspoon ground coriander
225	grams canned tomatoes, chopped
1	pinch of salt
2	ounces frozen sweet corn
4	ounces frozen peas
200	ml stock, vegetable

Directions

In a large saucepan Fry off the onion until golden and soft, add the garlic and cook for 2 minutes, then add the potatoes and spices and fry gently for 4-5 minutes, then add all other ingredients. Bring to the boil, then lower the heat to a simmer and simmer until potatoes are cooked.

Categories

Potatoes, Tomatoes, Vegetables, Main Dish, Side Dish, Indian, Boil, Fry, Quick, Simmer, Vegetarian

Nutritional Analysis

Nutrition Grade 96% confidence

Good points Low in saturated fat No cholesterol High in dietary fiber High in potassium High in vitamin A Very high in vitamin C