Aloo Aloo
"This recipe was sent to me by a friend from Wales and she said she got it from the Herb Society. Its very spicy and healthy."
- Ready In:
- 1hr
- Ingredients:
- 16
- Serves:
-
4-6
ingredients
- 2 garlic cloves
- 1 piece gingerroot (1-inch piece roughly chopped.)
- 3 tablespoons sunflower oil (ghee or veggie oil)
- 2 teaspoons mustard seeds (black)
- 2 teaspoons cumin seeds
- 1 teaspoon coriander seed (coursely crushed)
- 2 cinnamon sticks (1-inch pieces)
- 20 -30 curry leaves (fresh)
- 2 onions (red finely chopped)
- 1 (14 ounce) can chickpeas (drained)
- 3 tomatoes (skinned, deseeded, rough chopped)
- 7 ounces potatoes (use new and cut in half)
- 1 teaspoon turmeric (ground)
- 2 teaspoons salt
- 1 (14 ounce) can coconut milk
- 1⁄4 cup coriander leaves (rough chop)
directions
- Either grind the garlic and ginger with 2 tablespoons of water in a small electric gringer, or in a cup with a hand-held processer wand, or pound to a paste in a mortar with a little salt, then work in the water.
- Heat the oil/ghee in a wok or deep fryer pan over moderate-high heat.
- Add the mustard, cumin, coriander seeds and cinnamon sticks.
- Stir a few seconds until the mustard seeds start to pop.
- Add the curry leaves at arm's length and stir for a further 30 seconds or so.
- Tip in the onions, chickpeas, tomatoes and potatoes and ginger paste and cook for another 3 minutes or so.
- Stir frequently.
- Add the turmeric and salt together and stir for another minute.
- Add the coconut mil and bring to a boil.
- Then simmer until potatoes are just cooked through, adding a little water if needed.
- By the time the potatoes are done, the sauce should be thickened and clingy, rather then runny.
- Serve hot, scatter with thje coriander and accompany with warm naan bread.
- Enjoy!
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Made this for dinner tonight alongside naan and lime coriander rice. It was very very good. I would however add some chopped chilli to the garlic/ginger paste next time for a little "heat". We all enjoyed it. Thanks -
This was FABULOUS! I was very excited to make this because it was my first time using curry leaves (hard to believe but true). Everybody loved it. made for PAC 9/07.
RECIPE SUBMITTED BY
<img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket">
I was born in northern Ontario in Canada. I am of Irish /Spanish/French Canadian descent.
In 2002, myself, my hubby Stu, and our dog Ginger moved to the high desert of New Mexico.
I am a Domestic Engineer and a Professional Artist. I enjoy oldies, classical and jazz music.
My hubby is a Professional Jazz and Classical Musician. He plays with the Albuquerque Philharmonic Orchestra which is wonderful because I get to see all his concerts and they are free!
We are trying our best to live a Green and Sustainable lifestyle which is no easy feat in a desert.
I love any cookbook that promotes good health and tasty meals. I enjoy pasta dishes and sweet vegan deserts. I have found that I am very successful in converting conventional recipes to vegan. This has allowed me to enjoy all types of foods that I other wise could not.
Some day we would like to relocate to upstate New York and be closer to my family in Canada and my husbands in New York. My DH retires in 9 years, so nothing will stop us from heading home then :-)
