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South Indian style potato curry

This beautiful South Indian style, New potato, coconut and spinach curry is packed with flavour - it's the perfect date night dish!

This recipe was created by Gabriella English.
snow

SEASON

Spring/Summer

volume control

COMPLEXITY

Simple

fork

PREPARATION TIME

10 minutes

cooking time

COOKING TIME

40 minutes

dinner

SERVES

Serves 4

Ingredients

  • 500g Cornish New potatoes, halved
  • 2tbsp vegetable oil
  • 1 onion, thinly sliced
  • 3cm piece ginger, peeled and finely grated
  • 3 cloves garlic, crushed
  • 1-2 green chilies, depending on your heat preference, finely chopped
  • 2tsp ground turmeric
  • 2tsp mustard seeds
  • 2tsp garam masala
  • 1tsp ground cumin
  • 1tsp ground coriander
  • Large tomatoes, roughly chopped
  • 400ml coconut milk
  • 200ml water
  • 1tbsp white wine vinegar
  • 1tsp caster sugar
  • 200g green beans, trimmed and halved widthways
  • 350g king prawns
  • 200g spinach
  • Juice of 1 lime, plus lime wedges to serve

Method

1
Heat the oil in a large frying pan over medium high heat and add the onion. Cook, stirring occasionally, until golden brown, 6-8 minutes. Once cooked, add the ginger, garlic, chilies, turmeric, mustard seeds, garam masala, ground cumin and coriander.
2
Cook, stirring, for 2 minutes then add the tomatoes and cook until slightly softened, 2 more minutes.
3
Add the coconut milk, water, vinegar and sugar. Season with salt and pepper, bring to a simmer and cook for 10 minutes.
4
Add the potatoes, cover with a lid and simmer for 15 minutes until almost cooked. Add the green beans, stir and cook for a further 5 minutes until the potatoes and beans are tender.
5
Add the king prawns and cook for 3-4 minutes, until cooked through. Stir through the spinach until wilted. Add the lime juice, taste and season with more salt and pepper if you like.

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