Root vegetables feature heavily in the Fijian diet, as do Indian flavours. I’ve added a few greens to this traditional dish to extend the nutrition derived from this warming and delicious vegetarian curry.
Serves: 4
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Servings
4
Prep time
Cook time
Recipe
Ingredients
- 2 tbsp ghee or butter
- 2 red onions, sliced
- 1 tbsp mustard seeds
- 1 tbsp cumin seeds
- 1 tsp ground cumin
- ¼ tsp ground turmeric
- 4 large potatoes, peeled & diced in 1.5cm pieces
- 1 tsp sea salt
- Black pepper, to taste
- ¼ cup water
- 1 cup baby spinach leaves
- ½ cup frozen peas
- Handful coriander leaves, to serve
- 1 lime, cut into 4 wedges, to serve
Method
- In large cast-iron or non-stick pan, heat ghee or butter over moderate to low heat.
- Add onion and cook until softened (about 3–4 mins).
- Add spices and cook for 1 min.
- Turn up heat a little and add potato to pan, stirring well to coat in ghee, onion and spices. Season well with sea salt and pepper. Cook, stirring, until potato starts to caramelise.
- Reduce heat to low. Add water, cover and cook, stirring occasionally until potato is cooked through, when a knife passes through easily.
- Once potato is cooked, add spinach and peas and cook for 1 min until spinach has wilted.
- Top with coriander leaves and serve with lime wedges.
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