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New Potato Curry
New Potato Curry is a modern British recipe for a classic light Indian-inspired curry of new potatoes cooked in a spiced yoghurt base and served with fine beans. The full recipe is presented here and I hope you enjoy this classic British version of: New Potato Curry.
prep time
15 minutes
cook time
20 minutes
Total Time:
35 minutes
Serves:
4
Rating: 
Tags : CurryVegetarian RecipesSpice RecipesMilk RecipesBritish Recipes
If you want a light, vegetarian, yoghurt-based curry that makes the most of springtime new potatoes, then this is the recipe for you. It can be served as a main course accompanied by rice or it can be used as an accompaniment in its own right.
Ingredients:
750g (1 2/3 lbs) new potatoes, scrubbed and halved if large
2 tbsp sunflower oil
1 pinch asafoetida (or 1 garlic clove, crushed)
4 cardamom pods
4 cloves
1 cinnamon stick
2 tsp chilli powder
1 tsp salt
400g (14 oz) tin chopped tomatoes
200g (7 oz) natural yoghurt
½ tsp garam masala
1 tsp ground ginger
1 tbsp fennel seeds, ground
200g (7 oz) fine green beans, trimmed and halved
Method:
Place the potatoes in a saucepan. Cover with cold, salted, water and bring to a boil. Reduce to a simmer and cook for 10 minutes, until almost tender. Meanwhile, heat the oil in a large pan until hot, then reduce the heat to low. Add the asafoetida and whole spices; let them sizzle for a few seconds then add the chilli powder, salt, and chopped tomatoes. Bring to a simmer and cook for 8 minutes.
In a small bowl, whisk 100ml (2/5 cup) water into the yoghurt until well combined. Add the drained potatoes and ground spices to the tomato mixture; stir for a few seconds. Over a low heat, add the yogurt mixture and continue to stir for 1 minute. Cover and cook for 5 minutes, then add the beans and cook for 5 minutes more. Serve with rice, if liked.
