BEANS AND POTATO CURRY RECIPE

BEANS AND POTATO CURRY

Ingredients for Beans and Potato Curry
* cups beans , potatoes, chopped
* 2 tsp mustard and cumin seeds
* 2 tbsp oil
* 1 tsp black gram
* 1/4 tsp turmeric powder
* 1 tsp chili powder
* Salt to taste

How to Cook Beans and Potato Curry
1. Heat oil in a pan, fry the mustard and cumin seeds until they splutter.
2. Add vegetables, salt, turmeric and cook on high heat for a couple of minutes.
3. Add coriander powder, chili powder, cumin powder and cook on low heat until it is done.
4. If you desire to have potatoes more crispy, add little rice flour and stir well.
5. Serve hot.

BASIC BAKED POTATOES RECIPE

BASIC BAKED POTATOES

Ingredients for Basic Baked Potatoes
* Large baking potatoes
* Olive oil
* Sea salt

How to Cook Basic Baked Potatoes
1. Wash the potatoes well and then prick all over with a fork.
2. Coat them with the oil and salt.
3. Bake in the oven for about 1 hour and 15 minutes at 180C/360F.
4. Alternatively you can cook these in a microwave in minutes (follow manufacturers guidelines for timing).
5. Nice served with a green salad and your choice of topping, dressing or filling.

Suggested toppings:
* Baked beans, hummus, casserole, vegan cheese mixed with soy mayo and chopped spring onions, curry, sweetcorn, stir fried vegetables.

QUICKIE POTATO SALAD RECIPE

QUICKIE POTATO SALAD

Ingredients for Quickie Potato Salad

* 2 medium-size new potatoes, boiled until tender but still holding their shape

* 1⁄2 teaspoon white vinegar

* 1⁄8 cup Vegenaise

* 1⁄4 teaspoon Dijon mustard

* 1⁄8 teaspoon garlic salt

* 1 tablespoon capers, rinsed and drained (optional)

* 1 tablespoon diced celery (optional)

* Salt and pepper

How to Make Quickie Potato Salad

1. When the potatoes are cool enough to handle, peel the skin off with the back of a knife.

2. Simply dice the potatoes and place them in a small mixing bowl.

3. Add the white vinegar, Vegenaise, Dijon mustard, and garlic salt and stir gently with a spatula until well combined.

4. Add the capers and/or celery, if using, and season to taste with salt and pepper.

OMELET WITH POTATOES RECIPE

OMELET WITH POTATOES 

Ingredients for Omelet with Potatoes

* 4 eggs

* 1 cupful of mashed potatoes

* 2 level tablespoonfuls of butter

* 1 tablespoonful of chopped parsley

* 1 level teaspoonful of salt

* 1 saltspoonful of pepper

How to Cook Omelet with Potatoes

1. Beat the eggs, without separating, until thoroughly mixed.

2. Add them gradually to the mashed potato, beating all the while.

3. Add the salt and pepper.

4. Put the butter into a good-sized saute or omelet pan.

5. When hot, turn the ingredients into the pan, and smooth it down with a pallet knife.

6. Let this cook slowly until nicely browned.

7. Fold it over as you would a plain omelet, and turn onto a heated dish.

8. The parsley may be sprinkled over the top, or added to the mixture.

POTATO SOUP RECIPE

POTATO SOUP 

Ingredients for Potato Soup

* 1 garlic clove minced or crushed if your in a hurry

* 4 cups water

* 2 cups kale sliced and coarsely chopped

* 1−1/2 tsp salt

* 1 pound diced potatoes

How to Cook Potato Soup

1. Bring to a boil, turn down and simmer about 8 minutes.

2. Add to simmering kale broth and cook until tender. Now serve.

3. Couldn't be easier or cheaper.