Sort ingredients
strephon
QR Code
Listen
PdfHeat a frying pan over a low heat. Add the coconut and dry roast for 10-12 minutes until it starts to brown, then set aside. Return the pan to the heat and add the remaining paste ingredients except the poppy seeds, garlic and water. Dry roast for 5 minutes until fragrant. Add the poppy seeds and roast for a further 3 minutes. Turn off the heat and allow the mixture to cool.
Transfer the mixture to a blender along with the garlic. Add half the water and blend, adding a little water at a time to make a thick paste.
To make the curry, heat the oil in a large pan and add the onions. Fry for 14-15 minutes on a medium heat until they soften and start to brown. Add the spice paste and fry for a further 5 minutes. Increase the heat slightly, then add the chilli powder along with a few tablespoons of water to loosen the spice mixture.
Add the potatoes and carrots, and stir to coat, then add the remaining water, stir, and bring to the boil. Season to taste, reduce the heat to low, cover and simmer for 20 minutes until vegetables are tender. Add chickpeas and green peas to the mixture and stir.
Add the nutmeg and tamarind paste and cook for a further 7-8 minutes uncovered.
Garnish with coriander and served with bread and/or plain rice.