🫙 From the Spice Rack
Indian Potato Curry
15 Baby potatoes 2 Zucchini Ghee for cooking 1/2 Onion finely sliced Pce ginger finely sliced 2 Cloves garlic finely sliced ONION RELISH: 2 Red onions finely sliced 2 ts Sweet papr...
maineasy
Ingredients8 items
Ingredients
- 15baby potatoes
- 2zucchini
- 2tsp sweet paprika
- 1tsp cayenne pepper
- 1/2tsp ground cumin
- 1/2tsp ground coriander
- 30fresh peas podded
- 250ml coconut cream
Directions
- 1
15 Baby potatoes 2 Zucchini Ghee for cooking 1/2 Onion finely sliced Pce ginger finely sliced 2 Cloves garlic finely sliced ONION RELISH: 2
- 2
Let sit for an hour
- 3
Just before serving mix through coriander to taste
- 4
In a saucepan of lightly salted water, boil potatoes, in their skins, until just cooked
- 5
Allow to cool, then cut them in half
- 6
Slice zucchini on the bias into 5mm thick slices
- 7
Heat a little ghee in a heavy bottomed saucepan, and saute onion, ginger, garlic and chilli until soft
- 8
Add spices and fry for 30 seconds