Rukmini Iyer Keralan Potato Curry Recipe | Easy One Pan Curry

Ingredients

• 450g waxy potatoes (e.g. Charlotte), peeled and cut into 2.5cm pieces
• 7–8 fresh curry leaves
• 1 x 400g tin of kala chana chickpeas, drained and rinsed
• 1 lemon, juice only
• 45g desiccated coconut
• 1 dried red bird’s eye chilli
• 2 tsp coriander seeds
• 2 tbsp neutral or olive oil
• ¼ tsp mustard seeds
• A pinch of asafoetida
• 1 tsp sea salt flakes