Potato pathia (vegan)

3 Servings

Ingredients

Quantity Ingredient
1 Onion, halved and thinly sliced
125 millilitres Vegetable stock
3 cloves Garlic, chopped
1 1 inch piece of ginger root, chopped
2 tablespoons Hot curry powder
25 grams Creamed coconut, chopped
2 tablespoons Spicy chutney (eg mango)
1 tablespoon Sugar (omit if chutney is very sweet)
350 grams Small new potatoes, sliced
125 millilitres Water
Salt and pepper to taste
tb = tablespoon Mix the curry powder with just enough

Directions

NOTE: The yield given is for serving as part of an Indian meal with other dishes. If serving just with rice or bread will serve less people.

CONVERSION: 25g = 1 oz

: 350g = 12 oz

: 125 ml = ¼ pint (UK) = 5 fl oz = ½ cup ABBREVIATIONS: cl = clove

water to form a stiff paste. Set aside while you do the onions...

Put the onion in a large pan (NOT non-stick!) with about ½ inch of stock. Cover, bring to the boil and boil, covered, for 5 minutes, stirring occasionally and adding a little more stock if needed.

Remove the lid and boil off the liquid, stirring constantly. Let the bottom of the pan go quite brown then pour in a splash of stock or water and stir and scrape up the brown residue. Boil off the liquid again and repeat, about 3 or 4 times in all until the onions are browned and toasty-smelling. Don't EVER let it go BLACK though! Now you have browned your onions nicely, add the garlic, ginger and a little more liquid if necessary; and stir and cook for 30 seconds.

Stir in the curry powder mixture, and more liquid if necessary; cook, stirring, for 5 minutes to get the rawness out of the spices. Don't let it get too dry.

Add everything else; bring to the boil, cover and simmer for about 15 minutes, stirring occasionally, until potatoes are done to your liking. Adjust the seasoning with salt and black pepper if required.

Recipe adapted from some women's magazine many years ago by Kate Pugh <katherine.sheppard@...>

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