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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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curry Ingredients:
1 tbsp cumin |
6 g (1 tbsp) coriander |
1/2 tsp cloves |
1/2 tsp ground turmeric |
1 tsp paprika |
1 tsp ground cinnamon |
2 tbsp olive oil |
300 g onion, chopped |
1/2 tsp mustard ( 1/2 tsp fenugreek) |
1 tbsp curry powder |
2 tbsp chopped ginger |
10 g (1) chili pepper, finely chopped |
383 g ripe tomatoes, peeled and roughly chopped |
3 1/2 tbsp (50ml) cider vinegar |
13.53 fl oz (400ml) water |
746 g potato, peeled and cut into 2.5cm dice |
2 bell peppers, cored and cut into 2cm dice |
5 g mint leaves or coriander leaves, to serve |
Directions:
1. Dry-roast the cumin, coriander and 8 cardamom pods in a small frying pan until they begin to pop. Transfer to a mortar, add the cloves and work with a pestle to a fine powder, discarding the cardamom skins once the seeds are released. Add the turmeric, paprika and cinnamon, and set aside.
2. Heat the oil in a large, heavy-based pot. Add the shallots, mustard seeds and fenugreek, and sauté on high heat for eight minutes, or until the shallots brown. Stir in the curry leaves, ginger and chilli, and cook for another three minutes.
3. Add the tomatoes, vinegar, water, sugar and some salt, bring to a boil and leave to simmer, covered, for 20 minutes. Add the potatoes and peppers, and simmer for another 20 minutes. Now add the sweet potatoes, make sure all the vegetables are just immersed in the sauce (add more water if needed) and continue cooking, covered, for about 40 minutes, or until the potatoes are tender. Remove the lid and leave to bubble away for about 10 minutes, to reduce and thicken the sauce.
4. Serve hot with plain rice and garnished with the herb leaves.
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