Vegan Hot Potato Curry


low-calorie cooking spray

1 tbsp black mustard seeds

t tbsp cumin seeds

1 large onion

5 cm piece of fresh root ginger, peeled and finely grated

1 tsp dried chilli flakes

1 kg waxy potatoes, peeled and cut into small chunks

1 tbsp curry powder (heat to your taste)

Seeds from 8 green cardamom pods, lightly crushed

350 ml boiling vegetable stock

4 large tomatoes, chopped

1/2 small pack fresh coriander, roughly chopped

3 tbsp cold water

1 tsp salt

Pinch of cayenne pepper, to serve


  1. Spray a large non-stick frying pan with low-calorie cooking spray and place over a high heat.
  2. When hot, add the mustard seeds and cumin seeds, and cook for 30 seconds or until they start to pop.
  3. Add the onion, ginger, chilli and cold water. Cover, reduce the heat to low, and cook for 10 minutes.
  4. Meanwhile, put the potatoes into a pan of lightly salted boiling water over a high heat. Bring the back to the boil and cook for just 3 minutes, then drain and set aside.
  5. Uncover the onion pan, stir in the curry powder and cardamom seeds and cook for 1 minute.
  6. Stir in the potatoes, stock and 1tsp salt. Simmer gently for 10 minutes or until the potatoes are completely tender and the liquid has reduced.
  7. Add the tomatoes and simmer for 2 minutes, then stir in most of the coriander.
  8. Sprinkle with cayenne pepper and remaining coriander.
  9. Serve with hot rice.
Recipe credit: Slimming World's Free & Easy


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