700 g/1 ½ lb potatoes
2.5 cm/1 inch piece root ginger, peeled
And coarsely chopped
3 garlic cloves, peeled and chopped
½ tsp turmeric
1 tsp salt
½ tsp cayenne pepper
5 tsp olive oil
1 tsp whole fennel seeds
1 large eating apple, cored and diced
6 spring onions, trimmed and sliced
1 tbsp freshly chopped coriander
Assorted bitter salad leaves
Curry-flavour vegan mayonnaise
Scrub the potatoes, then place, unpeeled, in a saucepan and cover with boiling salted water. Bring to the boil and cook for 15 minutes, then drain and leave the potatoes to cool completely peel and cut into 2.5 cm/1 inch cubes.
Place the root ginger, garlic, turmeric, salt and cayenne pepper in a food processor and blend for 1 minutes. With the motor still running. Slowly add 3 tablespoons of water and blend into paste. Alternatively pound the ingredients to a paste with a pestle and mortar.
Heat the oil in a large heavy-based frying pan and when hot, but not smoking, add the fennel seeds and fry for a few minutes. Stir in the ginger paste and cook for 2 minutes, stirring frequently. Take care not to burn the mixture.
Reduce the heat. Then add the potatoes and cook for 5-7 minutes. Stirring frequently. Until the potatoes have a golden brown crust. Add the diced apple and spring onions, then sprinkle with freshly chopped coriander. Heat through for 2 minutes, then serve on assorted salad leaves with curry-flavoured mayonnaise (optional).