Quick tamarind potato curry

This simple vegan tamarind potato curry is packed with punchy flavour, it's low in calories and easily serves 4, a great warming family meal

Ingreadient:

• 750g potatoes peeled and cut into large dice
• 1 onion, large
• 1 garlic, clove
• a walnut-sized chunk ginger, roughly chopped
• 1 green chilli, chopped
• for frying oil
• 1 tsp cumin seeds
• 1/2 tsp fennel seeds
• 1 tsp ground coriander
• 1 tsp medium chilli powder
• 400g tin plum tomatoes
• 2 tsp brown sugar
• 2 tbsp tamarind paste
• a large handful coriander
• rice or naan bread, to serve

Directions :

1. Boil the potatoes for 5 minutes in salted water, then drain. Whizz the onion, garlic, ginger, chilli and 2 tbsp of water to a purée
2. Heat 1 tbsp oil in a pan. Cook the whole 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.