Potato curry with poppy seeds
1 piece fresh ginger (about 1 inch long)
½ teaspoon curcuma
½ teaspoon paprika
½ teaspoon cumin
2 tablespoons poppy seeds
3 tablespoons oil
Peel and cube the potatoes.
Heat the oil in a high-sided frying pan and saute the potatoes with the spices and grated ginger. Season to taste.
Cover with water and bring to a boil. But the lid on and let simmer for 20 to 25 minutes, until the potatoes are tender.
Add the poppy seeds, check the season and serve hot.