Bombay Potatoes
Bombay Potatoes
Equipment
- 1 Slow cooker Oven
Ingredients
- 1 tsp yellow mustard seeds
- 1 tsp cumin seeds
- 1 large onion diced and sauted
- 2 cloves garlic, minced
- 1 tbsp ground turmeric
- 1 tbsp garam masala
- 10 baby potatoes
- 400 ml coconut cream or milk
- 400 ml crushed tomatoes
- 2 cups baby spinach
Instructions
- In a dry frying pan, add the mustard and cumin seeds and toast for 30-60 seconds until fragrant and they start to pop.
- Add to the slow cooker. In the fry pan, pre cook the onions, garlic, turmeric and garam masala by water sauteing.
- Add all ingredients to the slow cooker and cook on low for 3-4 hours or until the potatoes are tender, then add the spinach and continue to cook until wilted.
- *Please note you can change the Coconut cream to coconut milk or lite or even half light coconut milk and soy milk to cut down on the fat if you wish.
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