Ingredients Jump to Instructions ↓

  1. 15 Baby potatoes

  2. 2 Zucchini

  3. Ghee for cooking 1/2 Onion finely sliced

  4. Pce ginger finely sliced 2 Cloves garlic finely sliced

  5. ONION RELISH: 2 Red onions finely sliced

  6. 2 ts Sweet paprika

  7. 1 lemon Salt and freshly grnd peppe

  8. 2 sm Chillies seeded finely slicd

  9. Fresh coriander leaves chpp 1/2 ts Garam masala

  10. 1/2 ts Ground cumin

  11. 1/2 ts Ground coriander

  12. 1/2 ts Cayenne pepper

  13. 30 Fresh peas podded

  14. 250 Ml coconut cream

  15. 1/2 bn Coriander

  16. RAITA: 300 g Natural yoghurt

  17. 1/2 Continental cucumber

  18. 1/2 bn Fresh mint

  19. 2 Ripe tomatoes

  20. 1 ts Cayenne pepper

  21. 1 lemon To make onion relish, in a bowl combine onion, spices, seasonings and lemon juice, then squeeze them with your fingers. Let sit for an hour. Just before serving mix through coriander to taste. In a saucepan of lightly salted water, boil potatoes, in their skins, until just cooked. Allow to cool, then cut them in half. Slice zucchini on the bias into 5mm thick slices. Heat a little ghee in a heavy bottomed saucepan, and saute onion, ginger, garlic and chilli until soft. Add spices and fry for 30 seconds. Add all the vegetables, toss well and add coconut cream bit by bit as they cook. To make raita, put yoghurt in fine sieve and leave to strain for 15 mins. Grate cucumber with skin on. Chop mint leaves. Peel, seed and dice tomatoes. Combine vegetables with yoghurt and seasonings. Chill. Chop coriander leaves. When vegetables are cooked and a thick sauce has formed, add coriander and lemon juice to taste.


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