Pepper, Potato & Sweetcorn Curry

Directions

• Peel, wash and cut the potatoes into 3cm cubes and set aside to drain.
• Wash your peppers. Slice them in half. Remove the stalk and remove the inner seeds. Cut the peppers into segments. The peppers should be slightly, bigger than your potatoes.
• Drain the water from the sweetcorn and set aside.
• Pour the contents of the jar into a saucepan and heat for approximately 3/5 minutes, on a medium heat, stirring occasionally; until it starts to sizzle and it releases it’s natural oils.
• Add the chopped potatoes to the tarka masala and mix, allowing them to cook slowly for approximately 10/15 minutes. (Add a few splashes of water to the pan continuously to ensure the potatoes do not stick to the bottom of the pan throughout the cooking process).
• Add your peppers to the pan. Stir slowly and coat all the vegetables evenly. Place the lid on the pan. Turn the heat on low and allow the curry to simmer for another 10 minutes, before adding your sweetcorn to the pan. Place the lid back on the pan and allow the curry to cook for a further 5 minutes or until the peppers and the potatoes are cooked thoroughly.
• Remove your curry from the heat and serve.
  Optional – Garnish with fresh coriander