Bombay Potato Curry
recipes
Bombay Potato Curry
This can be a complete meal by itself, or served as an accompaniment to a meat dish.
Serves 4
500g new potatoes, halved
1 Tbsp vegetable oil
1 large onion, sliced
1 Tbsp medium curry powder
1 x 400g can chopped tomatoes
2 Tbsp mango chutney
Place potatoes in a saucepan and cover with cold water. Bring to the boil and simmer for 15-20 minutes until tender. Drain.
Meanwhile, heat oil in a frying pan and fry the
onion for 3 minutes.
Add curry powder and fry for a further 2 minutes.
Stir in chopped tomatoes, mango chutney and potatoes and cook for 2-3 minutes.
Serve hot.
Grower's choice potato variety for this recipe:
Highlander Nadine Sefra
Sustainably growing fresh quality produce for New Zealand and beyond