Makes: 4 servings
18oz potatoes, left whole if small and cut in half if big
scant 1⁄4 cup olive oil
2 onions, chopped
4 garlic cloves, crushed
2 in piece fresh ginger, peeled and crushed
1 teaspoon turmeric powder
2 teaspoons ground cumin seeds
1 eggplant, cut into wedges
18 green beans, cut into wedges
14oz canned chopped tomatoes
2 teaspoons ground coriander
3 tablespoons natural yogurt
sea salt and freshly ground black pepper
Half fill a saucepan with water, add the potatoes
and place over high heat. When the water starts to
boil, reduce the heat, pour off half the liquid, and
simmer until the potatoes are slightly tender. Drain
the potatoes, let cool, and cut into wedges.
Put a splash of the olive oil in a saucepan over
medium heat and add the potatoes, onions, garlic,
ginger, turmeric powder, and cumin seeds. Cook
until the potatoes are golden, stirring all the time.
Remove to a plate and keep warm.
Pour the remaining olive oil into the pan and leave
to heat up before adding the eggplant and green
beans. Cook for 5 minutes.
Return the spicy potato mixture to the pan and stir
in the tomatoes, ground coriander, and yogurt.
Season with salt and pepper and let simmer over
low heat for about 10 minutes.
Serve with basmati rice.
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