Co-funded by the Creative Europe Programme of the European Union

Ingredients for 4

  • 600g Rooster potatoes
  • 1 thumb-size piece ginger
  • 1 clove of garlic
  • 2 shallots
  • 1 tbsp tomato paste
  • 3 tbsp olive oil
  • 1 tbsp red curry paste (store bought)
  • 3 large tomatoes
  • Small bunch coriander
  • Sour cream
  • Salt and pepper
  • Olive oil
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Preparation time: 30 MIN Cooking time: 15 MIN
  1. Cut the potatoes into cubes and place in a large pot. Cover with cold, salted water and bring to a simmer over medium heat. Cook for 10-12 mins, or until just tender. Drain and leave to steam dry.
  2. Meanwhile, add the ginger, garlic, 1 shallot (we’ll use the other shallot later), tomato paste, olive oil and red curry paste to a blender/food processor. Separate the leaves and stems from the coriander and add the stems to the blender/food processor. Blend until you reach a puree consistency. Season to taste with salt and pepper.
  3. Cut the tomatoes into cubes. Heat the olive oil in a large non-stick frying pan over a medium heat. Finely slice the other shallot and add to the pan. Fry for 5 minutes.
  4. Add the tomato mixture and bring to a simmer, then carefully stir in the potatoes and chopped tomatoes. Season to taste. Gently simmer the Bombay potatoes for a few minutes until everything is warmed through, then serve with sour cream and coriander leaves.

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