Rich, buttery potatoes and sweet yellow peppers make the base of this mouthwatering curry. Pops of mustard, curry leaf, and cayenne pair with aromatic garlic and ginger to deliver a punch of flavour rounded out by creamy coconut milk.
2 cups (470ml) basmati rice
3 cups (710ml) water
Salt, to season
2 yellow flesh potatoes, peeled and cut in 1-inch (2.5cm) dice