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Turmeric-Scented Potato Stew

Recipe by Kake L Pugh (adapted from one provided by Ali Vipond), presented at the Club on 7 April 1998.

Serves 4

1. Heat the olive oil in a pan over medium heat. Add the chopped onion, and fry gently for about 20 minutes, until soft, browned and collapsed. Add a little water from time to time if they need unsticking.

2. Meanwhile, mix the spices with just enough water to form a stiff paste. Leave for at least 10 minutes. When the onions are ready, add the spice paste to the pan and cook gently, stirring, for about 5 minutes, or until the spices no longer smell raw. Don't let the spices burn.

3. Add the potatoes, with just enough water to cover. Bring to the boil, and simmer gently until the potatoes are cooked, and the sauce is thick. Add the chopped coriander just before the end of cooking.

4. Garnish with whole sprigs of fresh coriander.

The HLSC website is hosted by the International Vegetarian Union. For more vegan recipes, see the IVU Recipe Collection.

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This page added 8 Apr 1999 (last altered 29 Mar 2001) - comments and questions to Kake L Pugh (kake@earth.li).