Celebrity
Recipes
from
National Vegetarian Week, 18-25 May, 1996
Nigel
Hawthorne's Potato
and Fenugreek Curry
Serves
4
225g
/ 8oz potatoes
175g
/ 6oz fenugreek (fresh}
30ml
/ 2tbsp sunflower oil
2.5ml
/ ½tsp black mustard and cumin seeds mixed
2
cloves garlic, crushed
2.5ml
/ ½tsp fresh ginger, minced
1
fresh green chilli finely chopped
pinch
of turmeric and chilli powder
2.5ml
/ ½tsp sugar
5ml
/ 1tsp salt
few
drops of lemon juice
1
tomato, chopped
15ml
/ 1tbsp coriander leaves for garnish
1. Peel
and wash potatoes and dice. Leave in cold water to rinse
off the starch.
2. Pick and wash Fenugreek leaves. If the stems are soft chop use
them as well.
3. Heat the oil. Add the mustard and cumin seeds until they pop
then and the fresh garlic, chilli and ginger.
4. Add the potatoes, salt, sugar, turmeric and chilli powder. Stir
then cover the pan and let it cook for about 10 minutes on a gentle
heat. Take care not to over-brown the potatoes.
5. Stir in the fenugreek leaves - they produce enough liquid so
the potatoes will cook in their juices, but if they get dry add
a few drops of water. Cover the pan and cook for a further 4-5
minutes.
6. Add the lemon juice and the chopped tomato and stir gently.
7. Remove from the heat one serve garnished with coriander leaves.
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