Tomato and Potato Curry

This is a simple way to use up cherry tomatoes if you end up with too many at some point in the summer and it's too hot to turn on the oven to roast them.

Ingredients

• 1 tbsp sunflower oil
• 1 onion, peeled and roughly chopped
• 1 tsp mild curry powder
• 1 thumb sized piece of ginger root, peeled and roughly chopped
• 1 tbsp cold water
• 3 or 4 medium sized potatoes, bad bits removed and cut into 1 cm cubes
• 300g cherry tomatoes, cut in half
• 1 handful of fresh coriander, finely chopped

Method

1. Put the sunflower oil, onion, curry powder, ginger and water in a narrow flask and blend into a paste with a hand blender.
2. Heat the paste in a large saucepan over a medium heat for 5 minutes, stiring it frequently to make sure it doesn't burn.
3. Add the potatoes and cherry tomatoes and 50ml of water and bring to a simmer.
4. Once the liqud is simmering, turn the heat down low, put a lid on the pan and cook for 40 minutes, stiring it all around every 5 or 10 minutes.
5. Continue to simmer until the potato is as tender as you like it and then serve with some other curry dishes, rice and bread.

Serves 4 if served with some rice or chapatti and another curry or two.