This is a great vegetarian recipe. I love to cook this potato curry and serve it on toast for a quick, easy and great tasting meal.

Peel the potatoes and chop into small cubes. Dice the onion into small cubes and set aside. Finely chop the garlic. Heat a small cooking pot with the olive oil and add the chopped garlic and onion. Fry for 3 minutes until the onion and garlic start to brown then add the potatoes and all the spices and fry for another 3 minutes. Chop the capsicum, chili and tomatoes and add to the potatoes. Add the thick cream and coconut cream and bring to a simmer. Simmer for 20 minutes until the sauce starts to thicken. Roast the pine nuts in the oven for 3 minutes on 350F and add to the potato curry with the chopped coriander.

4 large potatoes

2 medium onions

2 small ripe tomatoes

1 clove garlic

1 teaspoon chopped coriander

2 red chili’s

1 tablespoon curry powder

1 teaspoon ground cummin

1 teaspoon ground cardoman

½ red capsicum

1 cup thick cream

1 cup coconut cream

2 tablespoons pine nuts

Time to make 45 minutes Serves 4