“Don't be daunted by the list of ingredients, this is surprisingly simple. If you have any paste left over it can be stored in a screw top jar for up to 3 weeks”
READY IN:
33mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. First make the paste. Crack the cardamom pods and remove the seeds. Dry fry the seeds with the cumin, cloves and coriander for 2 minutes Place these in a processor and grind, add all the other paste ingredients and process until they come together as a paste.
  2. Heat the coconut milk in a large pan and add 2 tbsp of the paste. Mix and heat until simmering.
  3. Turn down heat and add spuds to cook for 6 minutes.
  4. Add peanuts, onion, water sugar and salt, stir well until all ingredients are mixed and dissolved.
  5. Simmer until the potatoes are tender.
  6. Serve with rice or naan bread.

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