Potato Curry With Mint And Ginger
I was in the mood for basmati rice the other day and what better way to enjoy it than with a delicious curry! The aroma and complexity of Asian curries is second to none – be it rich and deeply aromatic Indian curries, or the intense flavors and heat of Thai curries made with copious amounts of fresh chilies and lemongrass, I am a big fan of them.
This curry is more like one you would find on the Indian subcontinent rather than in Indochina or Thailand. Aside from plenty of basmati rice, you could serve any type of Indian flat bread with it, and a glass of smooth mango lassi to cool the heat from the spices. You can easily adjust the spiciness and aroma by adding more or less garam masala, ginger, mint, or chilies. I have found that curries taste much better the next day when reheated, so this is perfect for making in advance. That is, if you can wait that long!
Potato Curry With Mint And Ginger (serves 4 – 6)
600g baby potatoes
1 onion, chopped
2 cloves garlic, chopped
20g fresh ginger, peeled and chopped
1 bunch fresh mint
1 or 2 fresh green chilies, depending on the level of heat you prefer
40ml vegetable oil
1 generous teaspoon garam masala
1 teaspoon coriander seeds, ground
200g cherry tomatoes, halved
750ml vegetable stock
100g red lentils
1/2 zucchini, quartered lengthwise and sliced crosswise
2 tablespoons plain yogurt, plus extra
juice from 1/2 lemon
1. Cook potatoes until just tender. Let cool, peel, and cut into halves or quarters, depending on their size.
2. Put onion, garlic, ginger, and mint in a food processor and process until finely chopped.
3. In a large pot, heat oil and add curry powder. Cook for about 3 minutes until fragrant.
4. Add onion, garlic, ginger, and mint mixture and ground coriander seeds and stir for about 1 minute.
5. Add cherry tomatoes and cook until just tender, about 2 minutes.
6. Add vegetable stock and lentils. Simmer until lentils are tender, about 10 to 15 minutes. Do not cover!
7. About 5 minutes before lentils are done, add zucchini.
8. When lentils are tender, add potatoes and cook for another 5 minutes.
9. Remove from heat and add yogurt and lemon juice. Stir well.
10. Serve with plenty basmati rice.