This easy-to-make curry is jam-packed with flavour.
Welcome to Put on a Spread, a recipe series that takes you inside the kitchens – and dining rooms – of some of our favorite home cooks. For this instalment, Masterchef contestant Therese Lum shares her recipe for an easy-to-make potato curry.
Aromatic, hearty curries (especially ones with potato) are the perfect meals for cozy nights and are considered a comfort food to many. And this potato number sings with fragrant spices and delivers big flavour, without the meat. The coconut cream adds a hint of sweetness and perfectly balances out the spices.
An easy yet flavour-packed curry, this dish could easily become your next favorite. Serve it alongside roti or rice for extra carby goodness.
Ingredients
- 500g potatoes, peeled
- 1 tbsp neutral oil
- 2 lime leaves
- 1 cup coconut cream
- 1 tsp salt
- Small bunch of mint, garnish
- Small bunch of cilantro, garnish
- ½ lime, garnish
- Fresh chilli slices, garnish
For the spice paste
- 4 shallots, peeled
- 4 garlic cloves, peeled
- 3 large red chillis
- 2cm ginger, peeled
- 3cm turmeric, peeled or 1 tsp turmeric powder
- 6 candlenuts, or 10 blanched almonds
Method
- Roughly chop the fresh ingredients and blitz into a paste with a hand blender or food processor. Add water if needed to help it come together.
- Cut potatoes into 4-5cm pieces.
- Heat the oil in a pan that will be large enough to hold the potatoes later. Scrape the spice paste and fry until fragrant and the rawness has gone.
- Add the potatoes and gently coat in the caramelised spice paste.
- Add the lime leaves and coconut cream. Add salt and top up with just enough water to cover the potatoes.
- Bring to a slow boil and cook uncovered for 20-30 minutes. The potatoes should be tender and the sauce has reduced to a nice thick consistency. Adjust seasoning if needed.
- To serve, garnish with mint and cilantro leaves, half a lime and some fresh chilli slices. Serve with rice.
For more from Therese follow her at @therese.lum
Photography by Alisha Gore, Styling by Audrey Won.
