Tamarind Potato Curry

750g potatoes

1 onion

1 garlic clove

1 inch ginger, chopped

1 green chilli, chopped

1tsp cumin seeds

1/2 tsp fennel seeds

1 tsp ground coriander

1 tsp chilli powder

400g tin chopped tomatoes

2 tsp brown sugar

2 tbsp tamarind paste

Handful coriander

rice or naan bread

Method:

• Boil the potatoes for 5 minutes in salted water, drain.

• Blend the onion, garlic, ginger, chilli and 2 tbsp of water to a purée.

• Heat 1 tbsp oil in a pan.

• Cook the seeds for a minute until they pop.

• Add the rest of the spices and cook for a minute, then add the purée and cook for 5 minutes.

• Add the tomatoes, sugar and tamarind, and simmer for 10 minutes.

• Add the potatoes and a splash of water, put on a lid and cook until the potatoes are completely tender but still holding their shape.

• Stir in the coriander and serve with rice or naan bread.