This delicious hearty curry is packed with potatoes, tomatoes and fennel, and is beautifully seasoned with tandoori paste, slightly sour tamarind and rich sun-dried tomato.
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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.
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.
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.
When chopping the coriander there’s no need to discard the stalks, as they’re tender and add lots of flavour.
Typical values per serving when made using specific products in recipe
Energy | 1,421kJ/ 339kcals |
|---|---|
Fat | 14g |
Saturated Fat | 1.9g |
Carbohydrates | 42g |
Sugars | 11g |
Fibre | 8.9g |
Protein | 7.3g |
Salt | 1g |
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