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4.4 million potatoes go to waste in the UK every single day.
This is one of my favourite recipes and a great way to utilise potatoes that you may be going a little soft. I would eat this warm, creamy bowl of vegetable curry with rice all week long, but my wife wants more variety - yes, dear!
The delicious and fragrant aromas leave my tastebuds wanting more and more. The simplicity of making something so delightful soothes my soul and nourishes my body with every single bite. Leftovers? Yes!
1 onion, roughly chopped
Thumb-sized piece of ginger, roughly chopped
1 garlic, finely chopped
3-4 large potatoes, peeled and chopped (save the potato peel)
1 tbsp oil (or butter of choice)
2 carrots, roughly chopped
1 tin of chickpeas
100ml coconut milk
To serve, fresh coriander
1tbsp garam masala
1tsp coriander seeds
1 tsp fennel seeds
1 tsp cumin seeds
1 tsp turmeric powder
1 tbsp tomato paste
½ tsp black pepper
Preheat your oven to 180c.
Add 1 tbsp of oil (or butter of your choice) to a large saucepan on a medium heat. Add your chopped onion, garlic and ginger, stir and sauté for a few minutes until soft and translucent. Next, add your spices followed by your tomato paste, stir together and allow to cook for a few minutes.
Wash and peel your potatoes and place the reserved potato skins on a tray. Bake for 10 minutes until crispy. Next, add your potatoes to the saucepan, followed by the carrots and tinned chickpeas. Add your water and bring to a simmer.
Once your curry is simmering, cover it with a lid and turn the heat down to a low-medium level and leave for 20-30 minutes until the potatoes and carrots are cooked through.
Check on your potato skins and remove from the oven once they’re ready.
For the final few minutes of cooking, pour the coconut milk into the curry pan and stir through for extra creaminess. Remove the saucepan from the heat and leave the curry to sit for a few minutes with the lid on before serving.
Serve the curry over your favourite rice, topped with freshly chopped coriander and the crispy potato skins. If you’re cooking for a group, this is also lovely served with naan breads and your favourite chutneys.
Featured image by © Peter Dazeley