Serves: 4
Time to prepare: 40 mins
Time to cook: 1 hr
Dietary requirements: Dairy-free, Egg-free, Gluten-free, Halal, Kosher, Vegan, Wheat-free
1. Take the leaves off the fenugreek, wash well and drain. Chop leaves into small pieces, place in a small bowl and set aside.
2. Peel and chop the potatoes into medium-sized cubes. Wash well and place in a saucepan. Cover with boiling water and par-boil. Place them in a bowl and set aside.
3. Peel and chop the bulb of garlic and ginger. Place them in a blender with a little water and blend to a paste.
4. Heat the oil in a medium sized saucepan. Add the onions and 2 tablespoons of the garlic ginger paste. Keep stirring until golden brown.
5. Add the tomato puree and stir for 1 minute.
6. Add the turmeric, pepper, curry powder and salt. Stir for 1 minute.
7. Add the fenugreek and mix well. Add the hot water, reduce heat, and leave to cook for 20 minutes.
8. Add the potatoes and leave to cook for a further 20 minutes.
9. Remove pan from the heat and leave to cool slightly before serving.
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