Potato Vegetable Curry

Ingredients: (Serves 4)

3 to 4 Cumin Seeds
3 to 4 Mustard Seeds
3/4 of a teaspoon of Ground Coriander & Cumin
3/4 of a teaspoon of Turmeric
Half a teaspoon of Chili Powder
3/4 of a teaspoon of Salt
1 tablespoon of Tinned Tomatoes (optional)
5 medium Potatoes
1 or 2 teaspoons of Oil
Boiled Plain Rice
Handful Fresh Chopped Coriander
4 Tomatoes
Half a Cucumber


Peel and chop potatoes into cubes and place into a microwaveable dish with lid adding a little water.
Place in microwave for 9 minutes.
Heat the oil in a pan (the oil will be at the correct temperature when you place
a couple of mustard seeds in and they 'pop')
Add A few mustard and cumin seeds to the pan.
Place potatoes in pan with a little of the water to help keep the potatoes moist
Next, add the salt, chili powder, turmeric, the ground coriander and cumin
Mix all of these ingredients well.
Combine with the tinned tomatoes and stir.
Put the saucepan lid on and allow to simmer for 3 minutes and then you are ready to serve.

To Serve:

Accompany the curried potato with pain boiled rice and a salad of chopped fresh tomatoes and
cucumber flavoured with coriander


You can also serve in wraps with your favourite sauce or just keep them plain. I often put this curry in my sandwiches or a cob which is ideal to take to work.