In part this curry is influenced by a secret technique my mother used to implement, I am so grateful to be making use of it, and to now be sharing it with you all. Cumin, Fenugreek, Mustard, Fennel and Kalonji come together to yield the most amazing and ‘easy to make of’ curries that I’ve created as a treat for tonight’s dinner for my little girl and for my partner. I have also created this as a gift to all of my blog and book supporters, celebrating hitting 100,000 followers on my MWV Facebook page. I suggest eating this with naan, or any other flat bread of your choice. It should have a warning tag on it saying MORE-ISH, pace your eating.
3-4 Tbsp (45-60 ml) extra virgin olive oil
4 large potatoes, peeled and cut into wedges
1 large & 1 medium white onion, very finely chopped
2 cloves garlic, very finely chopped
2 tsp panch puren
½ tsp crushed cardamom
salt to taste
1 tsp hot curry powder
¼ tsp turmeric powder
2 Tbsp tomato paste/puree
1 large ripe tomato, finely chopped
1 cup petit pois
1 cup frozen spinach (thawed)
2 cups (480 ml) water
Fry the onion and garlic until transparent, then add all the spices and stir for a couple of minutes until their aroma is released. Now add the tomato paste/puree.
Throw in your potato wedges, and mix them round and round until they pick up the red colour from the pan. Start adding your water a little at a time, then cover and allow to simmer for 20 minutes. At this point add your peas, then uncover, and allow to cook for a further 20 minutes.
Whilst your veggies are cooking away, don’t worry if they stick a little in the pan, so long as they don’t burn the bottom – but they can reach the stage before that. You can feel this with your metal spoon in the center and sides of the pan, just mix it off the bottom, and allow this to happen a couple of times, always keeping your eyes peeled so that it won’t burn – 5 minutes or less at a time should do the job. This will help bring out the carmalized flavours from the onion, oil and spices.
As soon as your potatoes have softened, stir in your spinach, and allow to cook for a further 10 minutes.
Adjust the consistency and salt to your liking – and enjoy this hearty, warming curry.
All recipes and content © Miriam Sorrell www.mouthwateringvegan.com 2010