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About this recipe: Potatoes and okra cooked in a tamatari masala, great with chapati, naan or paratha.
*To make a spicy coconut curry with cauliflower and kabuli chane, add 55 g creamed coconut and a bay leaf with the stock. Use 700 g cauliflower, cut into florets, instead of the potatoes, and 1 can chickpeas, about 420 g, drained, instead of the okra. Add the chickpeas at the end of step 3, when the cauliflower is cooked. Sprinkle in 3 spring onions, finely chopped, with the chickpeas. Serve with papad. *If you are serving this as a vegetarian main dish, accompany it with plain or spiced basmati tossed with flaked almonds or chopped cashew nuts.
*Fresh coriander is prescribed by herbalists as a tonic for the stomach and heart. Its seeds and leaves are recommended for urinary tract problems. *In addition to the delicious spiciness it brings to the dish, ginger also aids digestion.
C, E, A, B1, B6, folate, potassium, niacin, copper, iron