Bombay Potatoes

A spicy side dish that adds a new dimension to any food that it accompanies. Potatoes are well known to be carriers of flavours and this dish of simple spiced potatoes is no exception. The seeds give wonderful little pops of flavour throughout and the heat from the chilli combined with the fresh coriander and lemon juice is delicious.

Ingredients: Serves 2
1 tbsp sunflower oil
1 medium onion
1 red chilli
2 curry leaves
1 tsp turmeric
1/2 tsp nigella seeds
1/2 tsp cumin seeds
1/2 tsp fennel seeds
A few turns of black pepper
Good pinch salt
2 tsp dried mixed herbs
2 bay leaves
200ml vegetable stock
10 new potatoes
Handful of fresh coriander leaves
2 tsp lemon juice

Method:
Switch the slow cooker to low
Add the oil
Peel and chop the onion, add to the slow cooker
Wash, de-seed and chop the chilli
Put the curry leaves, turmeric, nigella, cumin and fennel seeds, black pepper, salt, dried herbs, bay leaves and vegetable stock into the slow cooker and give it a stir
Cook on low for 3-4 hours then check the potatoes for tenderness
Wash and chop the coriander
Serve as a vegetable side dish with the coriander as a garnish and the lemon juice sprinkled over

*tip: Try adding some fresh tomatoes towards the end of the cooking time for a fresh finish and added dimension to flavour and texture.