We Love God!

God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)

You're never too old for God

Nigel Hawthorne’s Potato And Fenugreek Curry

0
(0)
CATEGORY CUISINE TAG YIELD
Vegetables, Grains Vegetarian Veg3, Vegetarian 4 servings

INGREDIENTS

225 g Potatoes
175 g Fenugreek; (fresh}
30 ml Sunflower oil
2 1/2 ml Black mustard and cumin seeds mixed
2 Cloves garlic; crushed
2 1/2 ml Fresh ginger; minced
1 Fresh green chilli finely chopped
1 pn Turmeric and chilli powder
2 1/2 ml Sugar
5 ml Salt
Few drops of lemon juice
1 Tomato; chopped
15 ml Coriander leaves for garnish

INSTRUCTIONS

1. Peel and wash potatoes and dice. Leave in cold water to rinse off the
starch.
2. Pick and wash Fenugreek leaves. If the stems are soft chop use them as
well.
3. Heat the oil. Add the mustard and cumin seeds until they pop then and
the fresh garlic, chilli and ginger.
4. Add the potatoes, salt, sugar, turmeric and chilli powder. Stir then
cover the pan and let it cook for about 10 minutes on a gentle heat. Take
care not to over-brown the potatoes.
5. Stir in the fenugreek leaves - they produce enough liquid so the
potatoes will cook in their juices, but if they get dry add a few drops of
water. Cover the pan and cook for a further 4-5 minutes.
6. Add the lemon juice and the chopped tomato and stir gently.
7. Remove from the heat one serve garnished with coriander leaves.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

A Message from our Provider:

“There’s hope. There’s God.”

How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?