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Indian HotPot

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Dunk your naans into this magical medley of spicy vegetables infused with cumin and chilli. A recipe that's full of flavour with a hint of creamy sweetness courtesy of the coconut milk.

Indian Hotpot

Indian HotPot Picture

William Lingwood

Serves: 2-3

Ingredients:

2 onions, finely chopped

3 tbsp olive or sunflower oil

2 green chillies, chopped

Sweet potatoes, peeled and chopped into 2 cm cubes

350g sweet potatoes or white potatoes, peeled and sliced, 1cm thick

350g carrots, peeled and sliced 2cm thick

150g green beans, topped and tailed and chopped into 3cm pieces

1 tsp malt vinegar

2 tsp sugar

¼ tsp turmeric

½ tsp salt

1 tsp ground coriander

150ml coconut milk

Preparation:

Heat the oil in a wok or large saucepan and fry the onions for 2 minutes until glazed. Add the chillies and vegetables and fry for a further 5 minutes. Tip in the vinegar, sugar turmeric, salt and coriander and mix for 2 minutes. Then pour in 350ml/12fl oz just boiled water.

Cook for 4 minutes. Pour in the coconut milk and simmer for 3 minutes until the vegetables are tender making sure the mixture doesn’t over boil. Serve with plain Basmati rice.

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