Potato and edamame curry
A simple weeknight curry of potatoes with protein-packed edamame. This dry-style curry is similar to Bombay potatoes with the usual ginger, chilli, mustard seeds and turmeric. Enjoy with roti, plain yoghurt and salad.
Ingredients
- Vegetable oil45 ml
- garlic clove3 კბილი
- hot water400 ml
Instructions
5 steps- 1
Heat the oil in a large non-stick pan over medium heat. Add the mustard seeds and wait for around 40 seconds for them to finish crackling before adding the cumin, garlic, ginger and tomatoes. Stir well.
- 2
Add the chilli powder, turmeric, ground coriander, salt, potatoes, frozen edamame and 400ml/14fl oz hot water.
- 3
Bring to the boil and cover with a tight-fitting lid. Allow the curry to simmer over a medium-low heat for 20 minutes, or until the potatoes are tender.
- 4
Uncover and stir, allowing any excess water to evaporate so that you have a dry curry, about 2-3 minutes. It’s okay if some potatoes break - this adds to the fluffy texture of the dish.
- 5
Garnish with chopped coriander and serve.
Nutrition
1 serving ≈ 250 g
Nutrition values are estimates. - means data is unavailable.
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