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Herby Rotis and Mung Bean Curry: Yotam Ottolenghi's Indian-Inspired Vegetarian Feast
Ingredients
  • 3 waxy potatoes (500g), peeled and cut into 2cm x 5cm wedges
  • 2 plum tomatoes (180g)
  • 90ml vegetable oil
  • 1½ tsp cumin seeds
  • 1 medium onion, peeled and finely chopped (180g)
  • Fine sea salt
  • 2 garlic cloves, peeled and crushed
  • 20g fresh ginger, peeled and finely grated
  • ¼ tsp ground turmeric
  • 250g fresh or defrosted frozen peas
  • 250g defrosted frozen spinach, squeezed dry
  • 1 tsp chilli flakes (or less if you prefer things less spicy)
  • 1 tsp black mustard seeds
  • 2 tsp tomato paste
  • 75g plain yoghurt
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