My easy potato curry recipe is a wonderful way to introduce kids to Indian food and spices. It's a mild recipe. Kid approved and suitable for vegans.
Blend 1 large chopped onion, 2 cloves of chopped garlic and a 3cm piece of chopped ginger into a paste using a blender or in a pestle and mortar. Add a dash of water if it's not blending into a paste.
Heat 1 tbsp sunflower oil in a large non-stick frying pan. Add 2 tsp cumin seeds and fry until they're beginning to turn brown. Add the onion paste, stir well and turn the heat to low. Cook for 3-4 minutes until browned and starting to dry.
Add 1 tsp ground turmeric and 1 tbsp garam masala, followed by a large chopped tomato tomato. Cook for 2-3 minutes until the tomato starts to break up.
Add 700g peeled and diced potatoes and stir so that the sauce covers the potato. Add the water, bring to the boil and then reduce the heat to a low simmer. Cover with a lid and cook for 10-15 minutes or until the potatoes are starting to soften.