Spicy Potato Madras + Lime Rice

Hey everyone!

My second vegan curry inspired dish is a potato one. It's a spicy one and I wanted to do an equally as easy recipe to go with some lime infused rice. It's a perfect mix and blows your socks off! Make it as spicy as you like but I defo recommend keeping it hot.

Ingredients

  • New Potatoes

  • Red Onion

  • Red chilli

  • Green Chilli

  • Garlic

  • Ginger

  • Tomato Puree

  • Tomatoes (Tin)

  • Cilantro

  • Lime

  • Cumin

  • Hot Chilli Powder

  • Chilli Powder

  • Onion Salt

  • Coriander Seeds

  • Garlic Powder

  • Salt

  • Turmeric

  • Paprika

  • Garam Masala

  • Coconut Oil

  • Olive Oil

  • Brown Basmati Rice

  • Vegan Plain Yogurt

So let's start off by chopping up some washed new potatoes. I keep it pretty simple and add some salt to the water, keep it cooking for about ten minutes until they soften to your taste. I kept the skin on, I think with the new potatoes they tend to be pretty soft anyway so just make sure they're super clean and slice and dice and get it going. 

In a second pan, fry off some red onions in coconut and olive oil. Then I began to add red and green chillis, the chilli powders and garam masala, I used two teaspoons of each so it's about the right quantity for a full bag of taterz? Then a teaspoon of onion salt, garlic powder, cumin, turmeric and coriander seeds and salt. Keep it moving in the pan until the onions and chillis combine and you get a delicious base.

Throw in the cooked potatoes into the other pan, combine and add some liquid. This will turn it into a paste of sorts and you just coat the potatoes as much as you can. I wanted to add a little more of the garam masala as I had a quick taste and thought it was missing some of the base that it needed? So I added an additional teaspoon that helped again to coat.

I began to cook the liquid down and added half a tube tomato puree paste and some brown sugar. This is an addition you can skip but it makes it a little more spicy and cuts through the tomato. I then added a can of tomatoes and kept it cooking for about another ten minutes. Then when the liquid starts to evaporate you just add some more water and cook it down to the right consistency, and you're good! Make sure the potatoes are soft and you're goooood! 

I added some brown basmati rice with some turmeric and some lime juice which is perfect for this kinda dish. I then added some cilantro, whipped up some plain vegan yogurt with some onion and garlic powder and served as is!

Let me know if you're enjoying my recipes, can't wait to bring more! 

Joseph Harwood