Fenugreek Potatoes and Feta Curry

30 May 2019 By

Fenugreek Potatoes and FetaI was inspired to make this dish when I found some frozen fenugreek leaves and was craving potatoes. It was a hit with my customers who sampled it at Stirling Farmers Market on Sunday 26 May.

Fenugreek Potatoes and Feta Curry would be perfect accompanied with some rotis or naans. Feel free to serve with tomato or green coriander chutney as it would undoubtedly bring forth some additional zingy pizzazz to the overall eating experience.

If you can’t find frozen fenugreek leaves, please don’t try and substitute with the dry ones. Instead use frozen spinach or kale, or even a mix of these greens. I would also suggest adding chopped up Chinese radish or daikon to this dish if you’re concerned with the carbs from the potatoes.


Ingredients − Serves 8

  • 8 large Ruby Blue potatoes, parboiled in skin for 40 minutes in salted water, cool, peel then chop into quarters
  • 300 g soft Danish chilli feta marinated in oil (retain the oil)
  • 4 tbsp olive oil (plus use the flavour infused oil from the marinated feta)
  • 1 medium red onion, finely minced
  • 2 hot green chillies, finely minced
  • 3 garlic cloves, minced
  • Salt to taste
  • ½ jar Latasha’s Kitchen Coriander Curry Paste
  • ½ tbsp Latasha’s Kitchen Garam Masala (optional, use whichever curry mix blend you have in your pantry)
  • 1 x 340 g bag Vimal* frozen fenugreek leaves, or 1 x 250 g box Logan’s Farm frozen chopped leaf spinach or 1 x 250 g box Bell’s Farm frozen kale
  • 1 x 400 g can Global Organics brown lentils, rinsed and drained
  • 150 ml water plus an additional sprinkle of water

* Vimal brand frozen methi (fenugreek) can be purchased from Indian grocery stores


Method

  1. Add chopped onions, garlic and green chillies to a food processor and mince well.
  2. In a 5-litre deep stockpot, add the olive oil plus the infused oil from the marinated feta.
  3. When hot add minced onion mixture from Step 1 along with a good pinch of salt and cook on low until caramelised, about 10 minutes.
  4. Next add Latasha’s Kitchen Coriander Curry Paste, a sprinkle of water and cook until the paste is well combined with the minced aromatic vegetables.
  5. Then add frozen greens, brown well in the paste and stir in garam masala.
  6. Once the greens are broken down in the masala paste, add in the rinsed lentils and quartered potatoes.
  7. Add in some water too and bring to a gentle simmer before adding the feta. Gently break the feta into pieces.
  8. Cover then simmer the stew over low to medium heat for 15 minutes or until the oil floats to the top.
  9. Adjust salt to taste.
  10. Serve with boiled rice, fluffy rotis, or naans.

TIP: For a smoother curry, you can puree the frozen greens with some water prior to adding to the pot at Step 5.