zoom Tamarind potato curry

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    Tamarind potato curry

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    Tamarind potato curry

    • Vegetarian
    • Preparation time: 10 minutes
    • Cooking time: 35 minutes
    • Total time: 45 minutes

    Serves: 4


    750g Charlotte potatoes, cut into small chunks
    25g flaked almonds
    1½ tbsp vegetable oil
    2 onions, thinly sliced
    1 bulb fennel, thinly sliced
    2 cloves garlic, crushed
    2 tsp Cooks’ Ingredients Tamarind Paste
    90g Cooks’ Ingredients Tandoori Paste
    30g sundried tomato paste
    300g tomatoes, roughly chopped
    28g pack coriander, chopped 


    1. Cook the potatoes in boiling, lightly salted water for 6-8 minutes until just tender. Heat a large, dry frying pan and lightly toast the almonds. Tip out onto a plate.

    2. Meanwhile, heat the oil in the frying pan and gently fry the onions and fennel for 10 minutes until pale golden. Add the garlic and fry for a further minute. Remove half the onons and fennel from the pan. Stir in the tamarind paste, tandoori paste, tomato paste and 300ml water. Cover and cook gently for 10 minutes.

    3. Reserve a little of the coriander and almonds and add the remainder to the pan with the tomatoes and cooked potatoes. Cook gently for a further 5 minutes, then serve scattered with the remaining fried onion, almonds and coriander.

    Cook’s tip When chopping the coriander there’s no need to discard the stalks, as they’re tender and add lots of flavour.

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