Potato and edamame curry
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 4
A simple weeknight curry of potatoes with protein-packed edamame. This dry-style curry is similar to Bombay potatoes with the usual ginger, chilli, mustard seeds and turmeric. Enjoy with roti, plain yoghurt and salad.
Ingredients
- 3 tbsp vegetable oil
- 1 tsp black mustard seeds
- 1 tsp cumin seeds
- 3 large garlic cloves, crushed
- 1 tbsp fresh root ginger, finely grated
- 200g/7oz chopped tomatoes
- 1¼ tsp chilli powder
- ½ tsp ground turmeric
- 1 tsp ground coriander seeds
- 4 medium baking potatoes (around 600g/1lb 5oz), cut into 1cm/½in cubes
- 300g/10½oz frozen edamame beans
- 1¼ tsp salt
- 2 tbsp chopped fresh coriander, to garnish
Method
Heat the oil in a large non-stick pan over medium heat. Add the mustard seeds and wait for around 40 seconds for them to finish crackling before adding the cumin, garlic, ginger and tomatoes. Stir well.
Add the chilli powder, turmeric, ground coriander, salt, potatoes, frozen edamame and 400ml/14fl oz hot water.
Bring to the boil and cover with a tight-fitting lid. Allow the curry to simmer over a medium-low heat for 20 minutes, or until the potatoes are tender.
Uncover and stir, allowing any excess water to evaporate so that you have a dry curry, about 2–3 minutes. It’s okay if some potatoes break – this adds to the fluffy texture of the dish.
Garnish with chopped coriander and serve.
Recipe tips
If you don’t have edamame, try this dish with frozen peas.
