ROOT VEGETABLE CURRY WITH SPICED POTATO CUBES

• porsi: 4

Bahan-bahan

For the potatoes:

900g Rooster potatoes, peeled and chopped into 2cm cubes

1 tbsp rapeseed oil

1 tsp turmeric

2 tsp cumin

Salt and black pepper

For the curry:

1 tbsp rapeseed oil

1 large onion, chopped

3 carrots, peeled and chopped

2 parsnips, peeled and chopped

1 small turnip, peeled and chopped

1 x 3cm piece of fresh ginger, peeled and grated

3 garlic cloves, crushed

1 tbsp garam masala

1 tsp ground turmeric

½ tsp cinnamon

½ tsp cayenne pepper

1 tbsp tomato purée

500mI vegetable stock

1 x 400g tin of chopped tomatoes

Juice of ½ a lemon

1 x 200g bag of baby spinach

To serve:

Fresh coriander, chopped

Natural yoghurt

Petunjuk

1 Place the potatoes in a pot, cover with cold water and add a pinch of salt. Bring to a boil and cook for 5-6 minutes until just tender when pierced with the tip of a knife.

2 Meanwhile, pour the rapeseed oil into a large rimmed baking tray and place in the oven. Preheat the oven and the oil to 220°C/200°C fan/gas mark 7.

3 Drain the potatoes in a colander, then return to the pan and allow to steam dry for 1-2 minutes, shaking the pan every few seconds.

4 Take the tray out of the oven and carefully add the potatoes to the hot oil. Use a tongs to turn each one over to coat on all sides. Season with the turmeric, cumin and some salt and black pepper, then roast for 30-35 minutes or until golden and crisp.

5 For the curry, heat the oil in a large pot over a medium-high heat and cook the onion for 4-5 minutes until softened. Add the chopped root vegetables and cook for 4-5 minutes longer.

6 Turn the heat to medium, add the ginger and garlic and cook for one minute. Add the garam masala, turmeric, cinnamon and cayenne and stir for

30 seconds. Add the tomato purée and cook for one minute.

7 Add the stock, tinned tomatoes and some salt and pepper and bring to a boil. Reduce the heat to medium-low and simmer for 10-15 minutes until the vegetables are tender.

8 Stir in the lemon juice and season to taste. Add the spinach and cook for two minutes until wilted.

9 Serve the curry over the spiced potato cubes, with plenty of fresh coriander and some natural yoghurt.