Potatoes in Curry Sauce – Recipe No. 142


1940spotatocurrysauce2

Potatoes in Curry Sauce

Here is a good and honest stick to the ribs kinda winter dish.

It serves 4 served with other vegetables or something else or 2 if you just share the whole dish between you.

It’s actually not bad, quite sweet and filling and economical too. I worked it out to cost me about £1.00 to make the whole dish.

I found this recipe in a really great wartime recipe book called ‘Eating for Victory’ which contains over 150 pages of reproductions of official second world war instruction and recipe leaflets and I use this book a lot!

CLICK HERE to look at this book on Amazon!

1940spotatocurrysauce1

Ingredients
2 lbs potatoes
1/2 oz fat
1 onion or 1 leek
1 apple chopped
1 tomato chopped
1 rounded dessertspoon of curry powder
2 rounded dessertspoon of plain flour
1/2 pint of stock (veggie or meat)
1/2 teaspoon mixed herbs
1 or 2 cloves (optional)
Pinch of cinnamon and nutmeg (optional)
1 teaspoon sweet pickle or 1 oz sultanas
1 teaspoon malt vinegar
1 teaspoon sugar
Add salt and pepper to your own taste

Method
Boil the potatoes and keep warm. Make the fat hot in a pan, put in the chopped onion and fruit and fry lightly without browning. Add the curry powder and flour, mix well then add the stock gradually and the rest of the ingredients. Simmer for 5-10 minutes stirring frequently and adding a little more water if needed. Pour over the potatoes and serve at once.

eatingforvictory
CLICK HERE to look at this book on Amazon!

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9 thoughts on “Potatoes in Curry Sauce – Recipe No. 142

  1. Tried this tonight. Left out the extra teaspoon of sugar due to using a huge apple. Sprinkled on a bit of chaat masala and that was nice to add more savoury to offset the sweet.

    Liked by 1 person

    • Yes it was quite sweet wasn’t it. The original recipe also called for 2 teaspoons of salt but I just couldn’t write that down (instead put salt and pepper to taste)… xxx

      Like

  2. What do you think the ‘mixed herbs’ would have consisted of? Or is there a standard combination of herbs that UK cooks would still reach today for if a recipe calls for ‘mixed herbs’?

    Like

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