50g 2 oz butter
1 small onion, finely chopped
1 garlic clove, crushed
1 teaspoon grated fresh root ginger
1 teaspoon ground coriander
½ teaspoon ground turmeric
½ ground cumin
1 kg (2 lb) small waxy potatoes, diced and chopped
300 ml (1/2 pint) vegetable stock
2 ripe tomatoes diced and chopped fresh coriander to garnish
Salt and pepper
Melt butter in a saucepan, add the onion, garlic, ginger and spices and cook over a low heat, stirring frequently, for 5 minuets. Add the potatoes and salt and pepper, stir well and then add the stock and tomatoes to the pan.
Bring to boil, then reduce the heat. Cover and simmer gently for 20 minuets.
Remove the lid and simmer, uncovered, for a further 15-20 minuets until the liquid is reduced and thickened to a glaze. Serve hot, garnished with some chopped fresh coriander.
In my recipe I also add some diced yam with my potatoes.