When I was growing up, my father would cook a Madhur Jaffrey potato curry that I still make a version of to this day. Over the years, mine has evolved quite a bit – it’s saucier than Madhur’s and I love to add chickpeas or fresh peas. There is something pleasing about the way tooth meets the tender-firm cubes of potato, not to mention the spicy sauce that envelops them, flooding the mouth with flavour and heat. It always hits the spot. There is time to make flatbread while the curry cooks (to mop up that sauce), but otherwise sit back, crack open a beer and think about how much you didn’t spend on a takeaway.
Potato curry with chickpeas and turmeric
In summer, I often swap the chickpeas for peas.
Prep 10 min
Cook 45 min
Serves 4-6
6 large potatoes
5 tbsp vegetable oil
½ tsp mustard seeds