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Categories:
potatoes unsweetened coconut mustard seeds garlic fresh ginger peanuts turmeric ground allspice sesame seeds cumin seeds cayenne water peanut oil onions salt cauliflower carrot chickpeas lemon juice
Viewed: 29 - Published at: 6 years agoIngredients
- 2 medium potatoes, cut in small chunks
- 1 12 cups unsweetened coconut, shredded
- 1 tablespoon mustard seeds
- 3 garlic cloves, peeled
- 1 12 tablespoons fresh ginger, minced
- 12 cup peanuts, lightly toasted
- 1 teaspoon turmeric
- 12 teaspoon ground allspice
- 2 tablespoons sesame seeds, toasted
- 2 tablespoons cumin seeds, toasted
- 1 12 teaspoons cayenne
- 12 cup water
- 1 12 tablespoons peanut oil
- 1 12 cups onions, chopped
- 1 teaspoon salt
- 1 large cauliflower, cut in 1 inch pieces
- 1 carrot, thinly sliced
- 1 cup cooked chickpeas
- 3 tablespoons lemon juice
Method
- Cook potatoes until just tender.
- Place next 11 ingredients in blender.
- Add water to make soft workable paste.
- Heat oil in large fry pan.
- Add onion and salt and saute for 5 minutes.
- Add cauliflower and carrot.
- Cover and cook till tender.
- Add potatoes, chickpeas, lemon juice and prepared paste and heat through.
- Serve with steamed rice.
