Ingredients (serves 4)
2 tbs vegetable oil
1 onion, chopped
2 garlic cloves, crushed
1 tbs finely grated fresh ginger
2 tsp ground coriander
2 tsp ground cumin
1 tsp garam masala
1 tsp turmeric
1kg desiree potatoes, unpeeled, chopped
400ml can light coconut milk
400g can diced tomatoes
1/3 cup (55g) currants
Steamed rice, fresh coriander and natural yoghurt, to serve
Heat the oil in a large saucepan over a medium heat. Add the onion and cook for 2 minutes until soft. Add the garlic, ginger and spices. Cook, stirring, for 2 minutes until aromatic.
Add the potatoes and stir to coat in the spices. Add the coconut milk and tomatoes. Bring to the boil. Reduce heat to medium-low. Simmer for 20 minutes until the potatoes are tender.
Stir in the currants. Season with salt. Serve with the rice, topped with coriander and a dollop of natural yoghurt.