Ingredients
Method
1.Heat half the oil in large saucepan; cook spices, garlic and chilli, stirring, until fragrant. Add potato and kumara; cook, stirring, 5 minutes.
2.Stir in undrained tomatoes and stock; bring to the boil. Reduce heat; simmer, covered, about 1 hour or until potato and kumara are tender. Stir in yogurt.
3.Meanwhile, heat remaining oil in medium frying pan; cook onion, stirring, until onion browns lightly.
4.Divide curry among serving plates; top with onion and coriander.