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Serve this dish with rice and accompaniments, such as plain yogurt, raisins, toasted almonds, and store-bought mango chutney. Curry powder comes in many varieties. Madras, used here, is spicier.

Source: Everyday Food, December 2003
Total Time Prep Servings



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How would you rate this recipe?
  • Diane Westgate
    8 APR, 2013
    We used medium curry powder (about 1 T) and regular diced tomatoes. It was ultra bland and also very liquids -- I would suggest reducing the sauce for a few minutes at the end or adding corn starch to thicken. A very disappointing curry -- would be better to use a paste.
  • Almeda
    4 APR, 2013
    We're minimizing our carb intake. What would you think about using cut up apples instead of the potatoes? Would you miss the thickening power of potatoes?
  • nicfinno
    26 JUL, 2010
    My family enjoyed this so much, I'll definitely be making it again. I'm not much of a cook so I'm quite chuffed at how well it turned out!
  • allijean
    10 MAR, 2010
    This was delicious, both my boyfriend and I loved it. I served it with jasmine rice, roasted cauliflower and topped it off with some golden raisins and major grey's mango chutney. Will most definitely be making again!
  • kelleydunlevy
    3 SEP, 2008
    My family loved it. I would recommend using the zesty tomatoes. I served with basmati and would have seasoned it.
  • marthasmail
    29 JAN, 2008
    This recipe is one of my new favorites! My family LOVED it!

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