Fenugreek Curry

Recipe is for 3 people

Ingredients

4 medium sized golden yukon or other yellow potato, peeled and diced

2 large bunches of fenugreek, destemmed and roughly chopped**

2 medium tomatoes

2 green chilis

1 large onion, finely diced

4-5 tbs oil

1 tbs cumin seeds

1 tbs garlic paste

1 tbs ginger paste

1 tbs turmeric

2 tbs coriander powder

1 tbs red chili powder

Method

First, prepare the potatoes. Place around 1 cup of oil in a pan and heat until it’s gently bubbling around the edges. Carefully place the potatoes in (you may need to do multiple batches - don’t overfill the pan). Cook until the potatoes are half-cooked. Test with a knife to check doneness. Set aside.

Destem and roughly chop the fenugreek, and place in a large bowl of water to soak/clean. Set aside

Roughly chop the 2 medium tomatoes and the green chilis and add both to the blender. You do not need to add extra water (there’s enough in the tomatoes). Blend until there are no chunks.

In a pan, on a medium heat, add the oil. Once hot, add onions and cumin seeds. Cook for a few minutes. Then add garlic and ginger paste and stir for a few minutes. Then add turmeric, coriander, chili powder and tomato/chili blended goop, and cook until the tomatoes have dried out a little. Now scooooop the fenugreek out of the water, give it a shake and add to the pan (note: scooping out will ensure you leave the dirt behind in the water). Cook for 3-4 minutes until the fenugreek wilts. Now add the fried potatoes and 2 tbs water. Cover and leave on a low heat for 5-10 minutes until the water has boiled off.

***TOP TIP***: make sure you get rid of all the fenugreek stems, because they’ll add a bitter taste to the curry if left in!