As well as sending you off to uni with the essentials, such as pizza, milk and bourbons, it’s more than likely that your parents squeezed a few other things into your cupboard when your back was turned. So, if you’ve found yourself wondering why the hell you’ve got sixteen potatoes just waiting to rot, here’s a quick recipe to get rid of them.
This Bombay Potato Curry is brill, as it’s the kind of meal that looks like you’ve spent ages cooking it, when really it took you about half an hour. Plus, you can pretty much vary it to whatever tickles your taste buds…or just whatever you happen to have in that tiny cupboard.
You’ll definitely need:
· Potatoes
· Butter
· Oil
· 1 or more ingredients from the list below
You could add:
· Any curry paste
· Chopped tomatoes
· Cumin/turmeric/ginger/chilli powder/mustard seeds (pretty much any spice)
· Tomato puree
· Worchester sauce
· Onions/garlic
· Sun dried tomatoes
· Cream (if you want a, you guessed it, creamier sauce)
· Herbs (any)
· Salt and pepper
· Coconut milk
· A pasta sauce, if you’re really struggling
As you can see, it’s quite versatile. I’ve made this curry a few times using some really odd combinations, and it’s yet to be a total failure…
Step 1
Bring a large pan of water to the boil and wash your potatoes. If they’re going a bit rotten but you don’t want to waste them, just cut the nasty bits off. Plop the potatoes in and boil them until you can prod them easily with a knife.This could take up to 15 minutes depending on the size of your potatoes, so just be wary that some may boil quicker than others.When they’re done, drain them and cut them into chunks. You can do this as messily or precisely as you like, and to whatever size.
Step 2
Heat the oil in a frying pan and add your concoction of random ingredients (If you’re using onions, fry these first). My most successful curry was made using:
· 2tsp Tikka massala curry paste
· A few glugs of Worchester sauce
· 2 onions
· 2tsp Tomato puree
· Salt
When your ingredients are sizzling nicely, add some butter. About 2tbsp should do it, but if your mixture is quite dry, you should probably add more (and vice versa). You don’t want a super runny sauce, and you don’t want a paste either – just something in between.
Step 3
Once you’re happy with the consistency, you can add the potato chunks. After coating them in the spices, (or whatever you’ve used) let them do their thing in the pan for 10 minutes on a medium heat, but check them occasionally and give them a stir to make sure they’re not burning.
At this point you could boil you rice if you’ve got any, but I’ve found that this curry also tastes great with pita breads, a salad, or just on its own!
And there you have it; a delicious, easy meal that’ll really impress your parents (and convince them that you aren’t just living off Subway).