Recipé for potato and tomato curry
On this page: A tasty vegetarian meal with Thai influences; good to make in double quantities and serve another day, when the sauce thickens nicely. (This recipé is based on one I found in Somerfield's magazine and adapted.)
Serves four to six
1kg new potatoes
2 onions, sliced
15ml oil for frying
500g cherry or baby plum tomatoes
100g ground almonds
1 vegetable stock cube, dissolved in about 250ml water
400g tin chopped tomatoes
1 tablespoon red Thai curry paste
1 clove garlic, chopped
Small bunch coriander leaves, chopped
50g flaked almonds
Clean the potatoes if necessary. If they are very uneven sizes, cut the larger ones in half.
Fry the onions and garlic till slightly browned. Add the potatoes, tinned tomatoes, curry paste, stock and ground almonds. Simmer gently till the potatoes are just tender (usually takes between 20 and 30 minutes). Add fresh tomatoes and simmer for another five minutes till the tomatoes are warmed through but not mushy. Stir in the coriander.
Toast the almonds and scatter over the top. Serve with boiled rice (jasmine or basmati).