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Potato Pathia (Vegan)
Yield: 3 Servings

1 onion, halved and thinly sliced
125 ml vegetable stock
3 cloves garlic, chopped
1 inch piece of ginger root, chopped
2 tb hot curry powder
25 g creamed coconut, chopped
2 tb spicy chutney (eg mango)
1 tb sugar (omit if chutney is very sweet)
350 g small new potatoes, sliced
125 ml water
salt and pepper to taste

NOTE: The yield given is for serving as part of an Indian meal with
other dishes. If serving just with rice or bread will serve less

25g = 1 oz
350g = 12 oz
125 ml = 1/4 pint (UK) = 5 fl oz = 1/2 cup

Mix the curry powder with just enough water to form a stiff paste.
Set aside while you do the onions...

Put the onion in a large pan (NOT non-stick!) with about 1/2 inch
of stock. Cover, bring to the boil and boil, covered, for 5 minutes,
stirring occasionally and adding a little more stock if needed.

Remove the lid and boil off the liquid, stirring constantly. Let
the bottom of the pan go quite brown then pour in a splash of
stock or water and stir and scrape up the brown residue. Boil off
the liquid again and repeat, about 3 or 4 times in all until the
onions are browned and toasty-smelling. Don't EVER let it go BLACK

Now you have browned your onions nicely, add the garlic, ginger
and a little more liquid if necessary; and stir and cook for 30
seconds. Stir in the curry powder mixture, and more liquid if
necessary; cook, stirring, for 5 minutes to get the rawness out of
the spices. Don't let it get too dry.

Add everything else; bring to the boil, cover and simmer for about
15 minutes, stirring occasionally, until potatoes are done to your
liking. Adjust the seasoning with salt and black pepper if required.


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