Potato, Tomato and Coconut Curry
recipe for Potato, Tomato and Coconut Curry by
Andrew Fairlie comes from Albert Bartlett (www.albert-bartlett.co.uk),
Britains leading grower and packer of root vegetables.
A family business for more than 50 years, they are fiercely
committed to natural farming with minimum interference.
the prestigious Michelin Guide bestowed Andrew Fairlie@Gleneagles
with its coveted two star status, Andrew was the only
chef in Scotland to receive the honour.
It crowned a remarkable six months for him.
The July before, he had been asked to cook for Bush,
Blair and Berlusconi, etc at the G8 conference, wringing
praise from that celebrated food critic, Jacques Chirac.
This is just one of the range of recipes he has created
to take advantage of the Rooster potatos unique
texture and flavour.
for Potato, Tomato and Coconut Curry
1kg peeled Rooster potatoes
1 tablespoon of black mustard seeds
1 tablespoon turmeric
6 dried lime leaves
2 sliced onions
4 peeled and crushed garlic cloves
20g peeled and grated fresh ginger
1 chopped green chilli
5 peeled, deseeded and quartered vine tomatoes
1 tablespoon vegetable oil
400ml reduced fat coconut milk
2 handfuls of Baby Spinach
to make Potato, Tomato and Coconut Curry
the potatoes in half, cook in slightly salted water
until half cooked, and then drain.
the oil in a medium sized saucepan, add the mustard
seeds and cook for one minute.
the onions and cook until tender. Then add the garlic,
ginger, chilli, lime leaf, and turmeric.
for 5 minutes and add the potatoes.
in the coconut milk, bring to the boil, and simmer
until the potatoes are tender.
the tomatoes and spinach. Cook until the spinach has