Everyone loves roast potatoes! And everyone loves curry, so this is what I decided to make and what a dish! Even though I say so myself! 😉 This particular dish left my husband eating out of the saucepan!
With the addition of roasted garlic this really is a treat. It is tangy, flavoursome and spicy! Perfect with some fresh crusty bread or pitta bread for a warm autumnal meal.
Brilliant if you have some roast potatoes left over from a Sunday roast. This way you can transform them into a different meal altogether!
INGREDIENTS
For the first part
1kg baby new potatoes
6 cloves of garlic
2 tbsp sunflower oil
salt to taste
For the curry sauce
1 tbsp sunflower oil
400g crushed tomato passata
1 tsp ginger puree
1 green chilli finely sliced
¼ tsp mustard seeds
¼ tsp cumin seeds
2 fresh tomatoes chopped
6 Roasted cloves of garlic
2 tsp cumin & coriander powder
½ tsp turmeric powder
1 tsp garam masala
½ tsp chilli powder
Salt to taste approx 1½ tsp
METHOD
Preheat oven to 180°c
Par boil the potatoes for 10 minutes so they soften a little. Drain them, coat in a little sunflower oil
Place in a roasting tray along with the garlic cloves, sprinkle with salt and roast for 30 minutes
In the mean time, heat the tablespoon of oil in a large saucepan. Add the mustard and cumin seeds, once they start to sizzle, throw in the fresh tomato with the roast garlic and ginger
Sauté for a couple of minutes. Pour in the tomato passata. Throw in the rest of the spices and seasoning. Cooked on a slow simmer for 10 minutes
Gently place the roasted potatoes into the curry sauce and smash them a little in order for the flavour to be absorbed
Mix well and carry on cooking for a further 20 or so minutes
For flavours to absorb further need to sit for a while before serving
Shivaay Delights 