'Tis the season to harvest British onions, so make the most of this seasonal produce for National Curry Week with this delicious vegetarian recipe.
Devised by street food chef Vinod Patel, this easy meal is great for Autumn evenings spent huddled indoors or for feeding a crowd.
Veggie onion & potato curry
4 medium potatoes, diced into small to medium cubes
2 medium British onions diced into medium cubes
3 tbsps sunflower oil
1 tsp mustard seeds
1/2 tsp turmeric
1 tsp red chili powder
1 tsp salt, add more to taste
1 tbsp heaped coriander powder
Heat the oil in a wok or deep pan, then add the mustard seeds, cooking until warm.
Add the potatoes and onions, then cover with a lid and cook for 2 minutes.
Add the turmeric, red chili powder, salt, and coriander powder then cook for 5 – 10 minutes on a low to medium heat with the lid on.
Remove the lid and stir, then put the lid back on and repeat the process for up to 30 minutes or until the potatoes are cooked through.