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Prep Time: 8 Minutes Cook Time: 17 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Don't be daunted by the list of ingredients, this is surprisingly simple. If you have any paste left over it can be stored in a screw top jar for up to 3 weeks Ingredients:
750 ml coconut milk |
400 g potatoes, in chunks |
50 g roasted peanuts, crushed |
1 large onion, chopped |
5 tablespoons water |
75 g brown sugar |
2 teaspoons salt |
3 cardamom pods |
1 teaspoon coriander seed |
1 teaspoon cumin seed |
2 cloves |
6 small red chilies |
2 garlic cloves, halved |
1 teaspoon ground cinnamon |
1/2 inch gingerroot, peeled and chopped |
2 shallots, chopped |
1 stalk lemongrass, chopped |
1/2 lime, juice of |
Directions:
1. First make the paste. Crack the cardamom pods and remove the seeds. Dry fry the seeds with the cumin, cloves and coriander for 2 minutes Place these in a processor and grind, add all the other paste ingredients and process until they come together as a paste.
2. Heat the coconut milk in a large pan and add 2 tbsp of the paste. Mix and heat until simmering.
3. Turn down heat and add spuds to cook for 6 minutes.
4. Add peanuts, onion, water sugar and salt, stir well until all ingredients are mixed and dissolved.
5. Simmer until the potatoes are tender.
6. Serve with rice or naan bread.
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