Potato and Zucchini Curry

Adapted from Jack Monroe

1 pound potatoes, diced
2 tbsp oil
2 fat cloves of garlic, finely chopped
1 onion, sliced
1 red chilli, finely sliced, or pinch of dried cayenne
½ tsp turmeric
1 tsp cumin
Pinch of salt
1 can chopped tomatoes, or 1½-2 cups diced
1 large zucchini, or two small
Few sprigs of cilantro
Yogurt (optional)

Put the potatoes in a saucepan, cover with water, bring to a boil and simmer until cooked, but not tender. They should resist a fork slightly – you'll cook them more later. Drain.

Heat the oil in a large pan and add the onion, garlic and potatoes.

Add the spices and cook on medium heat for 10 minutes to soften the onions and crisp the edges of the potatoes.

Add the zucchini, pour over the tomatoes and simmer for at least 15 minutes to allow the flavors to develop.

Garnish with finely chopped cilantro, and (optional) yogurt.