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A light, delicately spiced, creamy, tangy curry made with BCfresh New Nugget potatoes, coconut milk, and yogurt, perfect for summer.
Heat the oil in a pan, and add the mustard seeds and curry leaves. When the mustard seeds start to splutter, add the onion and sweat for a few minutes, until soft, but not coloured.
Add the finely chopped ginger and sliced green chillies and sauté for another minute.
Add the turmeric and stir.
Add the coconut milk and hot water to the onion mixture, along with the new nugget potatoes.
Simmer gently for about 15 - 20 minutes, until the potatoes are tender.
Season to taste with salt and sugar.
Just before serving, stir in the yogurt. Taste and adjust seasoning.
Serve hot with rice.