our indian feast

it's been a while since we've savoured the spices of indian cuisine! here is a wonderful chunky curry soup accompanied by parathas, an indian flat bread.

serves 3
ingredients
for curry:
2 Tbsp mustard seed oil
1 onion
3 small cloves garlic
1 inch piece fresh ginger
1 Tbsp coriander (ground)
1/2 cup potatoes
2 stock cubes + 1 cup water
1 tsp red curry paste
1 bay leaf
sprinkle of cinnamon
dash of pepper
1 tsp cumin seeds
1 can tomato
large handful of spinach
cashews, to serve

for parathas:
1  cup wholemeal flour
1/3 cup water
1 generous Tbsp mustard seed oil + extra for coating
pinch or two of sea salt

parathas:
1. combine all the ingredients. you are looking for the smooth, dry consistency of dough
2. with your hands, work for 5 minutes, forming a nice, round ball
3. then break into 3 equal sized balls & set aside in a covered bowl for at least 30 minutes
4. once they are ready, roll them out onto a floured surface until they are the size of a smallish plate
5. coat on either side with oil, then fry in pan until little brown spots appear on either side

curry:
1. heat up mustard seed oil in a pot & add in finely chopped garlic, ginger, and coriander. also add slivers of onion (do not finely chop!)
2. after the onions have softened, add in potato chunks & cook together for another 3 minutes
3. add stock/water combination, curry paste, bay leaf, cinnamon, pepper, & cumin seeds. reduce heat and let potatoes cook in this mixture for 30-35 minutes, until potatoes are tender
4. now add your can of tomatoes & spinach, which can be torn into medium sized pieces. cook for another 3-5 minutes

serve with cashews
eat with love!