This vegetarian curry can be easily done with meat for those needing the carnivorous fix.  Full o flavour and very hearty this is great for the cold months, but equally appropriate all year round with its easy ingredients and filling portions.

Time:

50 min

Serves:

8

Good for:

• Vegetarian
• Filling lunch

Ingredients:

• 1 kg Potatoes
• 4 tbsp Oil
• ½ kg Tomatoes or 2 tbsp Tomato Paste
• 1 Medium onion
• Salt and pepper for seasoning

Kitchen things you’ll need:

• Large pot
• Rice cooker/Large pot
• Blender (for tomatoes)

Making it:

1. Finely dice the onion and cook in a pot with oil at high heat until slightly caramelized.
2. Crush the tomatoes with a blunder, or mix the paste with a little water and season so that it has a lighter watery texture.
3. Add the tomato liquid to the pot and cook for 15min.
4. Wash and peel the potatoes and cut to ½ to ¾ inch rounds, pour into the pot and cook until the potatoes are tender about 30min or so depending on the stove heat.
5. At the same time wash and cook your rice.
6. Let it simmer for a good while (20min) – the more the better – enough for the flavours to combine.  Serve hot on a bed of cooked rice.

Tips:

• If you would like to add meat, put in about ½ kg cubed beef and cook with the onions before you put the rest of the ingredients in the pot.
• A good idea would be to bake or fry your potato rounds before you add them to the pot to make sure they are well cooked and save on time.