1.5 cm ginger, peeled and grated
1 small fresh green chilli
¼ cup coriander stalks
1 tbsp olive oil
½ tsp cumin seeds
2 tbsp sugar
salt, to taste
¼ tsp ground turmeric
1 tbsp ground cumin
½ tsp chilli powder
4 large potatoes, peeled and cut into 2.5cm cubes
¼ cup coriander leaves
2 tbsp fresh or dried shredded coconut
- Add tomatoes, ginger, green chilli and coriander stalks to a food processor or blender. Add a dash of water and puree until smooth.
- Heat oil in a deep fry-pan over medium heat. Sauté cumin seeds until starting to brown. Add the tomato mixture, sugar, salt, turmeric, cumin and chilli powder. Cook for 3-4 minutes.
- Reduce heat to medium-low. Add the potatoes and 3 cups water. Cover with a vented lid and simmer for 25-30 minutes until potatoes are cooked through but still firm. Watch the curry to see if it needs more water or lower heat (this happens when all liquid is gone and potatoes start to stick and burn). Adjust heat and water accordingly. If you like a dry curry, make sure the liquid has evaporated, otherwise let some of the liquid remain.
- Garnish with coriander leaves and coconut. Serve hot.