Potato Pathia (Vegan) Recipe

Potato Pathia (Vegan) Recipe

Ingredients:

1 pc of onion (medium); halved & sliced thinly
1/8 L of stock (vegetable)
3 pcs of garlic cloves; chopped coarsely
1 pc of ginger (1 inch); chopped coarsely
2 Tbsps of curry powder (hot)
25 g of chopped creamed coconut
2 Tbsps of chutney (spicy)
1 Tbsps of sugar (if chutney is not sweet)
350 g of new potatoes (small); sliced
1/8 L of water
Salt & Pepper (to taste)

Instructions:

Mix curry with enough amount of water, to make a (stiff) paste; stir thoroughly. Set on the side. Place onion on a pan with half inch stock and cover.

Boil for five mins, while stirring frequently, adding more of vegetable stock when necessary. Uncover then boil liquid off, while constantly stirring.

Let bottom part brown slightly and pour (in a splash) water or stock; stir then scrape the browned residue on the base and sides.

Boil its liquid off again; repeat 3-4 times till onions become brown and smelling toasted. Do not let them turn black.

Add ginger, garlic, and small amount of liquid when necessary; stir thoroughly and continue cooking for half a min.

Add curry then stir thoroughly, adding more of liquid when necessary. Then, cook it for five mins, while constantly stirring. Add creamed coconut, chutney, sugar, potatoes, and water.

Season with pepper and salt then boil. Once boiling, cover then simmer it for 15 mins, while occasionally stirring. Adjust seasonings if desired.

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