Tuesday, March 1, 2011


You'll need a slow-cooker for this one ...

Tri Colour Dum Aloo

1/2 onion
1 orange pepper
1/2 teaspoon cumin
1/2 teaspoon turmeric
2 cardamom pods
pinch of freshly ground cinnamon
1/2 inch fresh ginger
1/2 tin of tomatoes
150ml veg stock
pinch of sugar
350g baby potatoes
50g baby leaf spinach
1/2 bunch coriander

- Fry the onion until soft. In a pestle and mortar combine the spices and ginger then add to the onions. Fry for another minute or two.
- Chop the potatoes into similar size chunks and slice the pepper finely then place in the slow cooker.
- Add the stock and tomatoes to the onions and bring to the boil. Then add to the slow cooker. Cook on low for 6 and a half hours.
- When done add the spinach and coriander. Serve with nan bread.

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