Dry Potato Curry

Every now & then I’ll manage to slip a vegetarian meal to my hubby without complaint.

He just loves my Dry Potato Curry.


Start off by peeling & chopping up half a dozen spuds into nice rough cubes.

Next, grab yourself a large frypan & heat up a good glug of oil. Fry off 2 teaspoons of minced garlic, 1 teaspoon each of turmeric, ground cumin & garam masala along with 1/2 teaspoon of chilli powder. Throw in a generous helping of salt & pepper too before bunging in the tatties. Give it a jolly good stir to ensure all the potato chunks are well coated in that luscious spice.

Add 1/2 cup of water to the pan & bring to the simmer. Cover it with a lid & let that cook away for 20 minutes, or until the spuds are nice & tender. You may just need to stir it every now & then so it doesn’t stick to the pan.

When the tatties are tender, whack in a generous amount of frozen peas (2/3 cup if you’re more of a measurement person) then pop the lid back on & leave it alone for about 5 minutes for the peas to soften.

Once done, stir through a couple of tablespoons of freshly chopped mint & it’s Chompin Time!


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