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Servings: 4

Prep Time15 minsCook Time45 minsTotal Time1 hr

INGREDIENTS

 45 ml (3 tbsp) sunflower oil
 15 ml (1 tbsp) cumin seeds
 15 ml (1 tbsp) coriander seeds
 5 ml (1 tsp) mustard seeds
 10 ml (2 tsp) ground paprika
 10 ml (2 tsp) ground turmeric
 10 ml (2 tsp) ground cinnamon
 15 ml (1 tbsp) curry powder
 1 large onion, sliced
 1 red pepper, seeded and thinly sliced
 Salt and pepper, to taste
 10 ml (2 tbsp) tomato paste
 4 garlic cloves, crushed
 15 ml (1 tbsp) fresh ginger, crushed
 5 large potatoes, with the skin on, coarsely cubed and par boiled
 500 ml (2 cups) vegetable stock
 Thick yoghurt, to serve
 Fresh coriander, to serve

DIRECTIONS

1

Heat the oil in a large frying pan and add the seeds. Fry until fragrant for about a minute

2

Transfer to a pestle and mortar and add the ground spices and mix to combine

3

In a large heavy base pot, heat a little oil and sauté the onions and pepper (+/- 5 minutes). Season well

4

Next, add the tomato paste, garlic, ginger, and the spice mixture. Cook until fragrant (+/- 2 minutes), add the potatoes, stock, and season

5

Bring to a boil, reduce the heat cover, and let the potatoes simmer until just cooked (+/- 15 minutes)

6

Remove the lid and cook until the sauce has thickened slightly (+/- 10 more minutes)

7

Serve with yoghurt and coriander. Add a sprig of mint for a fresh taste

Ingredients

 45 ml (3 tbsp) sunflower oil
 15 ml (1 tbsp) cumin seeds
 15 ml (1 tbsp) coriander seeds
 5 ml (1 tsp) mustard seeds
 10 ml (2 tsp) ground paprika
 10 ml (2 tsp) ground turmeric
 10 ml (2 tsp) ground cinnamon
 15 ml (1 tbsp) curry powder
 1 large onion, sliced
 1 red pepper, seeded and thinly sliced
 Salt and pepper, to taste
 10 ml (2 tbsp) tomato paste
 4 garlic cloves, crushed
 15 ml (1 tbsp) fresh ginger, crushed
 5 large potatoes, with the skin on, coarsely cubed and par boiled
 500 ml (2 cups) vegetable stock
 Thick yoghurt, to serve
 Fresh coriander, to serve

Directions

1

Heat the oil in a large frying pan and add the seeds. Fry until fragrant for about a minute

2

Transfer to a pestle and mortar and add the ground spices and mix to combine

3

In a large heavy base pot, heat a little oil and sauté the onions and pepper (+/- 5 minutes). Season well

4

Next, add the tomato paste, garlic, ginger, and the spice mixture. Cook until fragrant (+/- 2 minutes), add the potatoes, stock, and season

5

Bring to a boil, reduce the heat cover, and let the potatoes simmer until just cooked (+/- 15 minutes)

6

Remove the lid and cook until the sauce has thickened slightly (+/- 10 more minutes)

7

Serve with yoghurt and coriander. Add a sprig of mint for a fresh taste

Potato vindaloo