YIELD: 4 Servings PREP: 5 mins COOK: 15 mins READY IN: 20 mins Ingredients 1 Large Onion Diced 1 Tbsp Safflower Oil 3 Cloves of Garlic Minced 1 Tsp Cumin Powder 1 Tsp Garam Masala 1 Tsp Turmeric 4 Large Potatoes Peeled & Cubed 1 1/2 Cups Water 1/2 Cup Passata Sauce (Tomato Sauce) 1 Tsp Vegtable Stock 1 Large Bunch Swiss Chard (Or Spinach) Stems & Leaves separated & chopped roughly Juice of Half a Lemon Fresh Black Pepper Instructions Over a medium heat, saute the onion until translucent Add the garlic, cumin, garam masala and turmeric and stir well Stir through the potatoes, water, stock, passata and Swiss chard stems, bring to a boil, then simmer for 15 minutes (or until potatoes are soft) Turn off the heat, toss the chard leaves through the curry, and allow to...
YIELD: Serves 4 PREP: 10 mins COOK: 25 mins READY IN: 35 mins Ingredients 2 Tsp Safflower Oil 1 Onion Roughly Diced 3 Cups Silverbeet or Spinach 1/4 Cup Water 1 Tsp Turmeric 1 Tsp Garam Masala 1/2 Tsp Cardamom Poweder 1/2 Tsp Fenugreek Powder 1/2 Tsp Salt 3 Large Potatoes Diced & Steamed (Or Boiled) Instructions In a heavy based pot, heat up the oil and add the onions Sauté until translucent and then add the silverbeet/spinach and water Cover with a lid and cook for 4 to 5 minutes until wilted Stir in spices and simmer for another minute Pour into a blender or food processor and blitz until smooth and creamy Place gently (mind the steam!) back into the pot and add the potatoes and salt Cook on a low heat, stirring regularly,...
YIELD: 6
PREP: 10 mins
COOK: 15 mins
READY IN: 25 mins
Ingredients
3 Large Potatoes diced
1 tbsp coconut oil
1 tbsp Dried Fenugreek Leaves
1 tsp dried chilli flakes
1 tsp garam masala
1 tsp Cumin
1 tsp Ground Turmeric
Salt and Pepper to Taste
1/4 cup besan (chickpea) flour
Instructions
Dice and steam potatoes until soft. Mash the potatoes and oil together
Add the spices and salt and pepper to taste. Stir the besan flour in, then form into balls (if they aren't sticking together, add some more flour)
In a large, heavy based fry pan, heat up a drop of coconut oil. Lightly fry on both sides, until golden brown. Serve immediately
CUISINE: Indian
COURSE: Snack
SKILL LEVEL: Beginner
YIELD: Serves 4 Ingredients 4 Large 'Nicola' or 'Desiree' Potatoes Scrubbed well 2 Cups Dry Red Lentils Rinsed Well 3 Cups Water 1 Clove of Garlic Minced 2 Tsp Turmeric 2 Tsp Garam Masala 1 Tsp Ground Cumin 1 Tbsp Tomato Paste 1 Tsp Vegtable Stocl Fresh Black Pepper Chopped Coriander Instructions Heat oven to 200ºC Prick potatoes with a fork 5 or 6 times and place on a baking sheet- cook for 1 hour, turning once In a heavy bottomed pan, add the lentils, water, garlic and spices, and bring to a boil Reduce to a simmer, and cook- stirring regularly for about 15 minutes At this point you may need to add a little bit more water to prevent the lentils from burning Add the tomato paste and stock, and...
