What you'll need
- Curry, Cumin, Paprika and Cayenne pepper
- Oil, salt, pepper
- Vegetable stock
- (optional) Cream or Coconut milk
- Passata (tomatoes)
What you'll do
Dice the potatoes into 1 cm cubes. Finely chop the onion and sautee it in a pan with abundant olive oil. Once the onion has become transparent and soft, add in 4 spoons of curry, 2 spoons of paprika, 1 tablespoon of cayenne pepper, and 1 tablespoon of cumin.
Now add in the potatoes, salt, and pepper. Add some finely grated or sliced ginger. Optionally you can add chickpeas, garlic, other vegetables, or whatever your heart desires.
Now add in a cup or two of vegetables stock and the can of passata (tomato sauce). Bring to a boil and let simmer for 20-30 minutes until half of the water has evaporated and the potatoes can be easily pierced with a fork.
If it gets too thick, you can add in some more stock, or some cream, or some coconut milk.
Serve with rice, naan bread, tortillas, ciabatta, or whatever your heart desires!