|2 tbsp||vegetable oil|
|1||medium onion — diced|
|4||garlic cloves — minced|
|4 tsp||curry powder|
|1 1/2 tsp||paprika|
|1 tsp||cayenne pepper|
|2 tsp||ground cumin|
|2 tsp||fresh ginger — minced|
|1/2 tsp||black pepper|
|3||amadumbe — peeled and cubed|
|1 cup||vegetable stock|
|1 tbsp||lemon juice|
|1 tin||chopped tomatoes|
|1 tin||coconut milk|
|fresh coriander — chopped, to garnish|
Heat the oil in a large pot over medium heat until shimmering. Add the onion and cook for about 3 minutes, until translucent.
Add the garlic and cook for about 2 minutes, until fragrant.
Add the curry powder, paprika, cayenne, cumin, ginger, salt, and pepper. Stir and cook for about 2 minutes until the spices are fragrant.
Add the amadumbe and mix well until well-coated
Add the broth and tomatoes and stir, then mix..
Increase the heat to high and bring the mixture to a simmer. Once bubbling, reduce the heat to medium and cook for 30 minutes, until the amdumbe are tender and easily pierced with a fork.
Serve and garnish with fresh coriander.
Recipe reprinted with permission from chef Marcus Modimokwane.
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