Potato Capsicum Curry
Vegetarian - Vegan - Novice
Ingredients
Serves 4
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1 tablespoon of oil
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1 teaspoon of roasted cumin seeds
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Pinch of asafoetida
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3 medium or 6 small potatoes diced
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1.5 large capsicums diced
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1 tablespoon Sobhna's Authentic Original Curry Paste
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Salt to taste
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0.5 tablespoon tomato paste
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0.5 teaspoon Sobhna's Garam Masala
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Squeeze of lemon juice
Method
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Heat oil in a wok on high heat. Add roasted cumin seed when the oil is ready, along with a pinch of asafoetida.
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Add diced potatoes and stir continuously for a few minutes.
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Stir in the curry paste and salt to taste. At this stage you can add green chilli or chilli powder for extra heat.
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Reduce heat to low, and cover and cook for 5 minutes.
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Uncover, increase heat to high and add tomato paste and stir.
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Next add the diced capsicums and coriander and stir. Reduce heat to low and cook for 8-10 minutes.
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Remove from heat, add garam masala and squeeze of lime juice before serving with warm roti or in a wrap with salad.
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