Potato curry

Ingredients:

• 2 tablespoons vegetable oil
• 1 teaspoon mustard seeds
• 2 dried red chillies
• 3 curry leaves
• 2 onions, chopped
• 1⁄2 teaspoon ground coriander
• 1⁄2 teaspoon garam masala
• 1⁄2 teaspoon ground turmeric
• 1⁄4 teaspoon chilli powder
• 2 tomatoes, quartered
• 400g/14oz potatoes, cut into chunks
• 125ml/4fl oz coconut milk

• Heat the oil in a large saucepan over a medium heat. Add the mustard seeds, chillies and curry leaves. As the mustard seeds begin to pop, addthe onions and sauté, stirring, until lightly browned.

• Stir in the coriander, garam masala, turmeric and chilli powder. Sautéfor a minute or so. Add the tomatoes and cook for 5 minutes.

• Add the potatoes and cook over a gentle heat for 5 minutes, stirringconstantly. Pour in the coconut milk and 125ml/4fl oz water. Cook for15–20 minutes until the potatoes are tender. Serve hot.