Title: Indian Potato Curry
Categories: Main
Yield: 1 Servings

15		Baby potatoes
2		Zucchini
		Ghee for cooking
1/2		Onion finely sliced
		Pce ginger finely sliced
2		Cloves garlic finely sliced
		ONION RELISH:
2		Red onions finely sliced
2	ts	Sweet paprika
1	ts	Cayenne pepper
		Juice of 1 lemon
		Salt and freshly grnd peppe
2	sm	Chillies seeded finely slicd
		Fresh coriander leaves chpp
1/2	ts	Garam masala
1/2	ts	Ground cumin
1/2	ts	Ground coriander
1/2	ts	Cayenne pepper
30		Fresh peas podded
250		Ml coconut cream
1/2	bn	Coriander
		RAITA:
300	g	Natural yoghurt
1/2		Continental cucumber
1/2	bn	Fresh mint
2		Ripe tomatoes
1	ts	Cayenne pepper
		Salt and freshly grnd peppe
		Juice of 1 lemon

To make onion relish, in a bowl combine onion, spices, seasonings and lemon juice, then squeeze them with your fingers. Let sit for an hour. Just before serving mix through coriander to taste. In a saucepan of lightly salted water, boil potatoes, in their skins, until just cooked. Allow to cool, then cut them in half. Slice zucchini on the bias into 5mm thick slices. Heat a little ghee in a heavy bottomed saucepan, and saute onion, ginger, garlic and chilli until soft. Add spices and fry for 30 seconds. Add all the vegetables, toss well and add coconut cream bit by bit as they cook. To make raita, put yoghurt in fine sieve and leave to strain for 15 mins. Grate cucumber with skin on. Chop mint leaves. Peel, seed and dice tomatoes. Combine vegetables with yoghurt and seasonings. Chill. Chop coriander leaves. When vegetables are cooked and a thick sauce has formed, add coriander and lemon juice to taste.

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