mumbai mango potato curry

Tasty, low-calorie (if that’s your bag), cheap ‘n’ easy curry. I used sweet potatoes rather than ordinary (what a rebel), but either would work.Image

(serves 3-4)

2 tsp sunflower oil
1 onion, sliced
2 tbsp hot curry powder
400g can chopped tomatoes
750g potatoes, diced (or sweet potatoes)
2 tbsp spiced mango chutney
400g can chickpeas (optional)
To serve: chapatis, naan bread, rice, as you wish; natural yoghurt mixed with a bit of mint sauce if you choose.

  1. Heat the oil in a large pot and fry the onion for 5 minutes until golden and soft. Stir in 1.5 tbsp curry powder, cook for 30 seconds, then add the tomatoes, chickpeas, and seasoning. Simmer, uncovered, for 15 minutes.
  2. While it’s simmering, add the potatoes and remaining curry powder to a pan of boiling salted water. Cook for 6-8 minutes until just tender.
  3. Drain potatoes and add to pot, along with mango chutney. If it’s looking a bit dry, use some of the potato-water to make it more liquid. Heat through.
  4. Mix together 100g yoghurt and 1 tsp jarred mint sauce if using for serving. Enjoy!

(via BBC GoodFood)


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