Potato And Sweet Potato Curry - cooking recipe

Ingredients

2 tbsp vegetable oil
1 tsp fenugreek seeds
1/2 tsp ground turmeric
2 cloves garlic, minced
1 None long green chili, thinly sliced
1 1/2 lb potatoes, peeled, coarsely chopped
1 None sweet potato, peeled, coarsely chopped
1 (28 oz) can chopped tomatoes
1 cup vegetable stock
1/3 cup yogurt
2 None Spanish onions, thinly sliced
1/2 cup fresh cilantro leaves

Preparation

Heat 1 tbsp oil in a large saucepan over medium heat. Cook spices, garlic and chili, stirring, until fragrant. Add potatoes and sweet potato and cook, stirring, for 5 mins. Stir in tomatoes and stock. Bring to a boil then reduce heat and simmer, covered, for about 1 hour, or until potato and sweet potato are tender. Stir in yogurt.
Meanwhile, heat remaining oil in a medium frying pan over medium-high heat. Cook onion, stirring, until browned lightly.
Distribute curry between serving plates. Top with onion and cilantro. Serve.