Curried Potatoes

Very hot and tasty meat free curry, super smooth

Serves 6 (Estimated) Rating 5/5

Prep Time 10 Minutes Cooking Time 50 Minutes


1 Tablespoon vegetable oil
3 medium onions, diced
4 cloves garlic, minced
4 potatoes, peeled and cut into chunks
3 carrots, peeled and cut into 6 cm pieces
4 Tablespoon Madras curry powder
500g tin black beans
3 medium tomatoes, chopped
1 cup vegetable stock
2 jalapeño chillies, seeded and finely chopped
1 teaspoon balsamic vinegar
Heat oil in large pan over medium heat.
Add onions and garlic then cook 5 minutes or until onions are soft and translucent.
Now stir in potatoes, carrots, and curry powder and cook for 5 minutes.
Next add the beans and their liquid, tomatoes, broth, jalapeño chillies, vinegar, and 1 cup water.
Season with salt and pepper.
Cover and simmer 40 minutes or until the potatoes and carrots are cooked through.
Stir occasionally.