Spiced Pot-Roasted Potatoes (*SF)

[Guest guest]

Spiced Pot-Roasted Potatoes

 

 

1/2 cup vegan margarine

500 g (1 lb) samll potatoes

1 cup chicken-style broth -OR- water

1/4 - 1/2 tsp chilli powder

3 tsp ground coriander

3/4 tsp salt

3 tsp finely chopped ginger

2 tsp garam masala

4 1/2 tsp chopped fresh coriander

cucumber raita -OR- sweet chutney, to serve

 

 

1. Heat the margarine in a wok or large frying pan. Add the potatoes

and fry until golden, about 5 minutes. Using a slotted spoon

transfer the potatoes to a casserole dish.

 

2. Preheat the oven to 180 C (375 F).

 

3. Combine the broth, chilli powder, coriander, salt and ginger in a

saucepan. Bring to the boil, then pur over the potatoes.

 

4. Cover and cook in the centre of the oven, turning the potatoes

once or twice until tender, at least 45 minutes.

 

5. Sprinkle the garam masala and coriander evenly over the potatoes

and let stand, covered, for 1 - 2 minutes before serving. Serve with

cucumber raita or sweet chutney.

 

 

Serves 4.