I love a good curry on a weeknight but am usually too tired to be bothered faffing about with loads of spices and simmering. This is a cheap, tasty, quick and easy vegetarian curry that my family really enjoy and ask for often.
500g new potatoes, halved
1 Tbsp oil
1 large onion, sliced (250g)
1 Tbsp medium curry powder (15g)
1 (400g) tin chopped tomatoes
2 Tbsp mango chutney (40g)
Wash the potatoes thoroughly then put them in a saucepan. Cover them with cold water and bring to the boil. Simmer the potatoes for around 10 - 15 minutes or until the potatoes are tender and cooked through. Drain the potatoes in a colander. Whilst the potatoes are cooking, heat the oil in a frying pan and gently fry the onion for around 3 minutes until it softens. Add the curry powder and fry for another couple of minutes. Stir in the tin of chopped tomatoes, mango chutney and the cooked and drained potatoes. Cook for around 3 - 5 minutes until everything is well heated through.
You can serve this as a main dish on it's own with rice or as a side dish to accompany cooked chicken breasts, sausages or pork chops.