Serves: 4
Time to prepare: 40 mins
Time to cook: 1 hr
Dietary requirements: Dairy-free, Egg-free, Gluten-free, Halal, Kosher, Vegan, Wheat-free
Ingredients
2 bunches of fresh fenugreek
3 medium sized potatoes
1 bulb garlic
1 medium piece of fresh ginger
4 tablespoons olive oil or low-cal oil spray
1 medium onion, chopped
3 tablespoons of tomato puree
½ teaspoon of turmeric
½ teaspoon of black pepper
½ teaspoon of curry powder
1 teaspoon of salt
¼ pint hot water
Instructions
Take the leaves off the fenugreek, wash well and drain. Chop leaves into small pieces, place in a small bowl and set aside.
Peel and chop the potatoes into medium-sized cubes. Wash well and place in a saucepan. Cover with boiling water and par-boil. Place them in a bowl and set aside.
Peel and chop the bulb of garlic and ginger. Place them in a blender with a little water and blend to a paste.
Heat the oil in a medium sized saucepan. Add the onions and 2 tablespoons of the garlic ginger paste. Keep stirring until golden brown.
Add the tomato puree and stir for 1 minute.
Add the turmeric, pepper, curry powder and salt. Stir for 1 minute.
Add the fenugreek and mix well. Add the hot water, reduce heat, and leave to cook for 20 minutes.
Add the potatoes and leave to cook for a further 20 minutes.
Remove pan from the heat and leave to cool slightly before serving.
