This was one of my absolute favourite dishes at the Sabbath potluck table in Papua New Guinea. I remember it served up on big platters, beautifully wrapped in freshly made roti, like little gifts of tastiness just waiting to be devoured.
Many years went by and I had all but forgotten about the taste sensation that was potato curry wrapped in roti. It wasn’t until I started working at a school in the Western Suburbs of Melbourne that I was reacquainted with its delicious self!
It was the first week into my new job, and there was a staff potluck dinner organised. I spotted the familiar curry and flaky pastry from across the room, and all the happy, tasty memories came flooding back.
Now, I knew I couldn’t have the roti wraps as they were very much filled with gluten, but I just needed to taste that delicious curry. I asked around the room who made the tasty treats and I was pointed in the direction of an absolutely beautiful soul called Titi.
Titi was and still is the potato curry queen in my mind! The perfectly cooked potatoes that are almost creamy, with just the right amount of spice. My mouth is watering at the memory.
It was this reacquainting with the curry goodness, that got me searching and adapting different variations of potato curries. Then, much like a gift from God, came the amazingly talented Emma, with the recipe I’d been searching for! (Insert applause here! 👏)
After only a few minor alterations to get it exactly as my tastebuds remember, I bring to you POTATO CURRY!
1 kg potatoes, peeled and diced
2 onions, finely diced
3-4 tbsp oil
2 cloves garlic, minced
1 tsp grated ginger
1/2 tsp turmeric
1 tsp fenugreek (ground)
2-3 tsp curry powder (I use Keen’s Curry Powder) *Halve this if you don’t like too much spice, I’m quite heavy handed with spice as I love the heat
1.5 tsp sugar (or any sweetener you prefer)
1 tsp Vegeta Natur Stock Powder
500ml – 750ml water
1. Finely dice the onions and place in a frying pan, along with the oil. Gently fry the onions until transparent and starting to take on a lightly golden hue.
2. While the onions are gently frying, peel and dice the potatoes. Once the onions are starting to caramelise, add the potatoes, along with the garlic and ginger. Continue to fry the mixture for a further 2 minutes.
3. Add the turmeric, fenugreek and curry powder to the mixture and fry for an extra minute.
4. Add the sugar, Vegeta stock powder and enough water to cover the potatoes. The amount will vary depending on the size of your frying pan. Cook uncovered until the potatoes are cooked through and the sauce has thickened (you may need to top up the water part way through if your potatoes aren’t cooked through, but your sauce is getting too thick).
I love to serve these potatoes with a coconut yoghurt raita, a simple cucumber, tomato & onion salad and some pieces of toasted gluten free flat bread.