Page 32 - Veggiefood Presentation
P. 32
Veggie Potato Curry
Ingredients Method
4 Potatoes peeled and chopped into cubes. Cook the rice according to instruction on back
of pack.
2 tablespoon olive oil.
1 Onion thinly sliced.
Put the potatoes in some water with a pinch of
1 Garlic clove chopped. salt and cook until soft.
4 mushrooms cut in half (optional)
1-2 tablespoons raisins or Sultanas Add the oil and onion to a saucepan or deep
frying pan and cook until soft Add the garlic
300ml vegetable stock or (1 veg stock cube with 300ml
water). and the mushrooms cook for a few minutes
then add the spices to the saucepan cook for a
4 Cardamom pods. (Crush and use the small black few more minutes then put in the raisins and
seeds). potatoes and mix together.
Pinch of ground ginger.
Pinch of ground cinnamon. Add the stock and simmer for 5 minutes.
Pinch of ground cumin.
Pinch of ground coriander. Remove from the heat.
Pinch of mild chili powder.
1 teaspoons turmeric. Add the cornflour to the milk and mix together
add the milk mix to the curry until it thickens
Pinch of curry powder. then add the freshly chopped coriander and
season to taste.
1 tablespoon freshly chopped coriander or parsley
(optional)
100ml milk and 1 ½ teaspoons cornflour.
Serve on top of the rice.
Salt and pepper.
Brown Rice.
