Slowcooker Recipe: Dum Aloo (potato curry)

I know you all love a slow cooker recipe, and Monday's a good day to start your menu plan.  We try and eat vegetarian at least once a week (sometimes my hubby will roll his eyes as he's a bit of a carnivore) and I think the key to having vegetarian meals especially for non-vegetarians is that it has some bulk and some strong tastes.

The good thing about this recipe is that it's low in fat, it's super tasty and takes next to no time to make.  It's also great as a side dish or cold served as a salad.  Leftovers go to no waste!  Another thing you may want to do with the leftovers is use them as filling for samosas.   I think I'll make this next for a BBQ, a great hot side - I think it would be yummy next to some snags!

Ingredients

1 kg new potatoes, cut into even pieces (cut large ones into quarters, small ones in half)

2 medium onions, sliced

1 tsp cumin seeds

1 tsp ground turmeric

seeds of 4 cardamom pods

1 tsp nigella seeds

1/2 tsp ground cinnamon

1 thumb ginger, peeled and grated

300ml vegetable stock

400g tin diced tomatoes

2 cups baby spinach to finish 

Method

Heat up your slow cooker (on low) and add your potatoes and onions

In a mortar and pestle add your ginger, cardamom, cinnamon, nigella seeds and turmeric, pound until it becomes combined and almost like a paste. 

Add this to your stock in a bowl

 and then add to the stockpot, lastly adding tinned tomatoes, stir to combine. Put the lid on and slow cook for 7 hours on low or 4.5 -5 hours on high.

When done, lastly stir through washed baby spinach leaves and serve on rice or with roti bread or naan.

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