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Bombay Aloo (Vegan, Gluten-Free, Nut-Free) |
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This recipe is from Sandra Butler, a UK chef
500g White Potatoes 1 Tin Chopped Tomatoes 2 tbsp Tomato Paste 2 Cloves Garlic 1 Large Onion 2 tbsp Paprika 2 tbsp Ground Cumin 1 tbsp Dried Oregano 2 tbsp Chilli Powder 25g dairy-free Margarine 1 - Cube the potatoes and boil for 10 minutes or until partially cooked. They must not be too soft or they will turn to mush. Preheat the oven to 200°c. 2 - Meanwhile, chop the onion into slices and dice the garlic. 3 - Mix the tomatoes, tomato paste, herbs, garlic and onion in an ovenproof dish. 4 - Add the potato cubes to the mixture and stir them in carefully until covered. Slice the margarine thinly and arrange over the top of the dish. 5 - Bake for 20-25 minutes or until the potato is soft and cooked. Quote this article on your site
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