Potato Curry with Sesame Seeds

I really like this simple to make potato side dish. Be warned if you’re coming over to my place for dinner in the next little while you’ll be eating potatoes. Winter and potatoes go together very well as far as I’m concerned.

mustard-seed-potatoes

Preparation time: 20 minutes
Total cooking time: 20 minutes
Serves: 4 as a side dish

4 large potatoes
1 tablespoon oil
1 teaspoon cumin seeds
1 teaspoon coriander seeds
2 teaspoons mustard seeds
2 tablespoons sesame seeds
1/2 teaspoon turmeric
1 teaspoon chopped fresh chili
2 teaspoons finely grated lemon rind
2 tablespoons lemon juice
salt and pepper

1. Boil, steam or microwave the potatoes until tender. Cool, peel and chop. Heat the oil in a large heavy-based pan over medium heat. Cook the cumin, coriander and mustard seeds for 1 minute, stirring constantly.

2. Add the sesame seeds; cook for 1-2 minutes, stirring until golden. Add the turmeric, chilies, potatoes, lemon rind and juice. Stir until well combined and heated through. Season to taste, with salt and pepper.

Yum.

From The Essential Vegetarian Cookbook, Murdock books

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