Potato and Zucchini Curry

Name: Potato and Zucchini Curry
Yield: 4 servings
Ingredients: 1 pound potatoes, diced; 2 tbsp oil; 2 fat cloves of garlic, finely chopped; 1 onion, sliced; 1 red chilli, finely sliced, or pinch of dried cayenne; ½ tsp turmeric; 1 tsp cumin Pinch of salt; 1 can chopped tomatoes, or 1½-2 cups diced; 1 large zucchini, or two small Few sprigs of cilantro Yogurt (optional)

Serves 4

Adapted from Jack Monroe

potatoes summer squash tomatoes

Method

1
Put the potatoes in a saucepan, cover with water, bring to a boil and simmer until cooked, but not tender. They should resist a fork slightly – you'll cook them more later. Drain.
2
Heat the oil in a large pan and add the onion, garlic and potatoes.
3
Add the spices and cook on medium heat for 10 minutes to soften the onions and crisp the edges of the potatoes.
4
Add the zucchini, pour over the tomatoes and simmer for at least 15 minutes to allow the flavors to develop.
5
Garnish with finely chopped cilantro, and (optional) yogurt.

From the farm's kitchen

View the original recipe