In my search for vegan food I cannot fault Indian cuisine. It is simply the most flavoursome, rich and exotic cuisine around. The Begali curry I made this evening uses really basic ingredients but produces a mouthwatering, satisfying dish that will stimulate your tastebuds.
- 1 kg potato – try to use waxy ones rather than fluffy. I used agria.
- 4 tbsp peanut oil. Pic’s do a really nice one.
- 2 brown onions
- 3 cloves garlic
- 2 large tomatoes
- 1/2 tsp chili powder
- 1/2 tsp ground turmeric
- 1/2 tsp ground cinnamon
- 4 whole cloves ground to a powder
- 1/2 thumb piece of fresh ginger
- 1 1/2 cups water
- Quarter the potatoes and par boil them until they are almost cooked.
- Whilst they cook, blend the onion, garlic and ginger to make a paste.
- Blend the tomatoes seperately.
- Once the potatoes are drained heat the oil in a large pan, add the turmeric and fry the potatoes for 5-6 minutes making sure that they don’t burn.
- Remove the potatoes from the pan and add the bay leaf and onion paste to the pan. Fry this lightly for 3-4 minutes then add the tomato paste.
- Cook for a further 2 minutes, then add the rest of the spices in.
- Add the potato back to the pan and make sure that each piece is coated in the sauce.
- Add the cup and a half of water and simmer with a lid on until the potatoes are just soft. Add a little more water if necessary.