Indian Potato Curry

Serves 4



  • 1tbsp oil
  • Thumb sized piece of ginger, finely sliced
  • 2 red onions, one diced, one cut in wedges
  • 2tbsp medium curry powder
  • 1tsp allspice
  • 400g carton organic chopped tomatoes
  • 1 tin coconut milk (plus 1 tin full of water)
  • 1tbsp chopped thyme
  • 4 large sweet potatoes, peeled and diced200g red cabbage, chopped
  • 2 red peppers, cubed
  • 1tbsp soft brown sugar
  • Rice to serve


  1. Heat the oil in a pan and fry the onion and ginger until soft.
  2. Stir in the spices, thyme, tomatoes, coconut milk and water. Add the peppers, potato, cabbage and sugar. Bring to the boil, then turn down the heat to a simmer and place on the lid for around 25minutes until cooked.

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