The John Curry Potato Curry

John Curry Potato Curry

Serves 3-4

2 tbs sunflower oil
1 large onion, finely chopped
2 large plum tomatoes, skinned and chopped
8 red chillies
1/2 tsp red chilli powder
1 tsp cumin seeds
salt
500g potatoes, peeled and diced, or whole new potatoes
chopped coriander leaves to garnish

Heat the oil in a saucepan, add the onion and cook until slightly browned. Add the chopped tomatoes, then stir in the chillies, chilli powder, cumin seeds and salt to taste. Add 125ml water and cook, stirring, until excess liquid has evaporated.

Add the potatoes together with another 125ml water. Stir well to coat the potatoes with the spice mixture, then put the lid on the pan. Cook for 15-20 minutes or until the potatoes are tender but not breaking up.

Remove the lid and continue cooking until the oil separates out. Garnish with chopped coriander and serve hot. whooooooooooooo.....

CURRIED CAULIFLOWER SOUP

An easy and quick one this.

Serves 4 big eaters, 3 very big eaters and 25 extremely light eaters.

Time - prep 5 minutes, cooking 30 minutes

1 x cauliflower - chopped
1 x largish onion - chopped
1 x garlic clove - crushed
2 x baking sized potatoes - diced
A hand full of split peas
Curry powder - at least a table spoon
Cumin powder - at least a table spoon (but stick some more, I would)
2 x Veg stock cubes
Boiling water

How...

Heat some oil in a big pan, on a medium heat (unless you're my dad in which case you 'give it a blast') and fry the onion and garlic until the onion begins to go translucent. Add the caulifower and the spices (I always add a bit more than the allotted 1 table spoon here) and stir for a few minutes. Just about cover with hot water from the kettle add the stock cubes and stir some more. Add the split peas, cover and simmer for half an hour or so. Allow to cool slightly in the pan and then blend with a hand blender.

Serve with a Nan bread

For some extra woo add some chilli flakes