Dry Potato Curry

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A flavoursome spicy and slightly sour, dry potato dish best prepared on a medium energy day. 

Vegan

Prep time: 5 minutes

Cook time: 27 mins

Serves one 

Ingredients:

1 tsp turmeric

1/2 tsp cumin seeds

1 tsp red chilli flakes

1 tsp black sesame seeds

hot oil of choice

1/4 a white onion

2 Cloves garlic

Add half a pint of water,

1 tablespoon of coconut/soy/oat milk

1 teaspoon of apple cider vinegar

 

Method:

1) Add 1 tsp turmeric, 1/2 tsp cumin seeds, 1 tsp red chilli flakes, 1 tsp black sesame seeds to hot oil of choice in saucepan. 

2) Move spices about the pan until seeds and powder have mixed well with oil.

3) Add 1/4 a white onion and 2 Cloves garlic, both chopped finely.

4) Now add 2 medium potatoes chopped into discs.

5) Add half a pint of water, 1 tablespoon of coconut/soy/oat milk and a teaspoon of apple cider vinegar, put lid on pan and simmer for 20 minutes so potatoes soften and liquid is absorbed. 

6) Add 1 red pepper (chopped into strips), 1 medium tomato (chopped into 8 chunks), a handful of pickled jalapeños – cook for 5 minutes until peppers soften (but not too much because they are better al dente).

7) Add za’atar and seed mix for garnish and drizzle with olive oil (because it’s so good for joint health).

The cooking can be adapted for physical disabilities similar to mine by sitting down at a low table to chop, using ergonomic chopping devices, joint support braces and also getting assistance from another human (if you’re having a bad day/are less mobile for whatever reason/generally require support when cooking).

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