The humble spud - with the curry?

If you're fond of a mid week speedy curry have a look at the Hurried Curry recipe – another that is fast and it is designed to be made from pantry ingredients – it can also be made ahead too. If you like a “side” with your curry – using the humble spud – try this one - again the potatoes here can be cooked ahead as you'll see in the multi tasking morning concept that will follow – all will become clear.

Bombay Spuds - the quick version

Serves 4

600g cooked waxy potatoes – I use

Charlottes – any variety will do so long

as it holds its shape

1 medium onion, finely chopped

2 tbsp vegetable or rapeseed oil

250g of sieved or creamed tomatoes

(or half a carton/jar of passata)

1 tbsp tomato paste

1 tsp caster sugar

1 tsp of minced ginger

2 cloves of garlic or 2 tsps of garlic paste

1 tsp ground cumin

Salt to taste – 1 tsp

Your potatoes should be cut into cubes of approximately 1.5 cms – don't stress any shape will do – just so long as they are a similar size!

Using a large frying pan fry the onions in the oil until soft, add the ginger, garlic, cumin and salt and cook for 2 minutes, allowing them to release their flavour - then the tomato paste and allow to cook for 2/3 minutes. Add the potatoes and then the sieved tomatoes and sugar. Cook on a medium heat for 10 minutes.

Taste the potatoes – you should get a spicy hit but not too hot. Adjust salt and sugar to personal taste. Pop a lid on – allow to cool and then refrigerate.

As with many dishes that include spice the longer you leave it the better since the flavours will deepen. This dish is perfect to be made as a multi tasking option for mid week and it freezes well too.

You should now have quick and easy alternatives for both chicken and potatoes – hopefully not so boring.

Here comes the multi tasking week!