All Simple Vegetable Recipes

Simple Curry Chip


Serves 4 6

  • 11/2 lb (700 g) waxy-variety potatoes

  • 1 oz (25 g) each ground coriander, turmeric, ground ginger and fenugreek seed

  • 1 large onion, finely chopped

  • 1 tsp each salt and chilli powder

  • 8 oz (225 g) fresh tomatoes

  • 8 cloves garlic

  • ghee and oil for frying

  1. Saute the fenugreek seed in the ghee and add the onion.

  2. When the onion is limp add the salt and all the spices, cook for a minute while you quarter the tomatoes and mash the garlic.

  3. Add these to the pan, cook for a couple of minutes and then stir in the yoghurt and a little water.

  4. Take off the heat and cook the chips.

  5. Drain and add the chips to the yoghurt mixture, simmer gently for 10 minutes and add a little more water if it gets too dry.

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