Potato curry

imageSeason: Autumn/ WinterDifficulty: Easy

Serves: 6 at home or 24 tastes in the classroom

Fresh from the garden: potatoes, onions, green chilli, coriander, lemon

Recipe source:Majura Kitchen Garden


  • metric measuring spoons & cups
  • chopping boards & non-slip mats
  • medium knives
  • medium heavy based saucepan
  • scales
  • wooden spoon
  • colander
  • grater
  • juicer
  • serving plates

  • 600 g potatoes
  • salt
  • 2 tablespoons canola oil
  • 1 teaspoon mustard seeds
  • 1 onion
  • 1 fresh green chilli
  • 2 cm long piece ginger
  • 1 teaspoon ground turmeric
  • 1 teaspoon paprika
  • 1½ teaspoons salt
  • 2 tablespoons chopped coriander or mint
  • ¼ cup water
  • 1 teaspoon garam masala
  • 1 tablespoon lemon juice


What to do

  • Set out your equipment and ingredients.
  • Peel potatoes and chop into 2 cm dice.
  • Peel and dice onions.
  • Put on the plastic gloves then cut the green chilli lengthways and remove the seeds and finely chop.
  • Peel and grate the ginger.
  • Chop the coriander.
  • Heat the oil in a heavy base saucepan over medium heat and add the mustard seeds; they will start to pop after a few seconds.
  • Add the onion, stir to mix, and cook for about 5 minutes until translucent.
  • Add the chilli, ginger, turmeric, paprika, salt and coriander and cook for 1 minute.
  • Add the potato and stir.
  • Add the water and cook with the lid on over medium heat for 15 minutes, stirring occasionally to prevent the curry sticking to the bottom of the pan.
  • Add the garam masala and lemon juice and cook for another 5 minutes.
  • Serve with flatbreads or rice.


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