Simi's wild garlic and potato curry
There's no better way to use up leftover potatoes than with this warming, lightly spiced curry, which tastes great hot or cold.
- 4 medium or left over boiled potatoes
- 2 large handfuls wild garlic leaves, washed and sliced into wide ribbons (or more to taste)
- 1 medium onion
- 2 cloves of garlic crushed
- 2cm grated ginger
- 1 tsp cumin
- 1/2 tsp tumeric
- 1 tablespoon tomato puree
- 1 tablespoon oil of your choice
- Pinch sugar, chilli and salt to taste
If your potatoes are raw, make 2 cm cubes and boil in salted water until tender, still holding their shape.
Slice and fry the onions, when caramelised take a tablespoon's worth out to scatter on top later.
Add the grated ginger and garlic to onions fry for 2 mins, then add the spices fry for 2 mins as the aromas are released.
Now add the puree and fry it, the oil will turn a lovely colour.
Throw in cubed boiled potatoes and mix. Once potatoes are coated in sauce and heated through add your chopped wild garlic to wilt and mix with the other vegetables.
Scatter the reserved onions over the potatoes and serve with pita and mayonnaise or plain yoghurt.