Potato and courgette curry recipe Jack Monroe

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Posted by: Newswalle

Courgettes are so dum aloo (potato curry) to refresh the season a bit of smuggling on my recipe, and thought it was a bit of a winner.

(For 2 people) a portion 72P
500 g potatoes, diced, 15p
2 tablespoons oil, 6p
2 cloves of garlic, finely chopped fat, 6p
1 onion, sliced, 10p
1 red pepper, cut into thin slices or pinch of dried 9p
Tsp turmeric, 5p
1 tsp cumin, 10p
Pinch of salt, 1p
400 g chopped tomatoes, 35p
1 large zucchini, 36p
A few sprigs of fresh coriander, 10p

The potatoes in a saucepan, cover with water, bring to a boil and simmer until tender but not soft. Does a fork easily withstand – one later in the kitchen. Draining.

Heat oil in a large frying pan and add onions, garlic and potatoes.

Add spices and cook over medium heat for 10 minutes until the onion and the sharp edges of the potatoes to soften.

Add the zucchini, pour the tomatoes and simmer to allow the flavors to develop for at least 15 minutes.

Garnish with finely chopped coriander. Add a tablespoon of plain yogurt, if you like it cool for kids.

Jack Consulting

Dum Aloo most commonly used peas zucchini, so if you like, a handful of frozen peas with tomatoes.

The flavors will develop leave this court in the course of time, so it is perfect for leftovers.

• For more recipe ideas, including the use of the remaining ingredients, see agirlcalledjack.com or follow on Twitter @ MsJackMonroe.

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