• Eddie

Vaguely Indian Artichoke, Potato and Sweet Pea Masala


When I was 19, I moved to England for a Study-a-Broad program, and it was one of the best decisions I’ve ever made. I think of my time there as Spring Break without the sun. I was there right in the middle of the Brit Pop explosion: kind of awesome.

Anyway, food was very low on my list of priorities at the time. My building had a shared kitchen and I would eat a can of Patak’s curry over pasta every night. A woman from Sri Lanka named Dani (who sounded like a female Ali G) lived in my building and she had reached a tipping point; if I ate one more tin of curry over noodles, she’d go insane. So, she taught me the basics of cooking. And I feel in love with it, and now cook for a living.

Respeck, Dani. Big up yourself. Teach da troof to da youths.

This is the kind of thing we would have made together.

Ingredients:

1 Onion, chopped

½ C Tomato paste or if tomatoes are in season: 3 large tomatoes, chopped

3 Garlic cloves

1 inch piece of ginger, peeled (use a spoon to peel, it’s easier) and chopped

1 T Coconut oil

1 lb. Baby red potatoes, sliced in thirds

1 lb. Green peas

1 16 oz. can artichoke hearts drained, rinsed and halved

1 T Cumin

1 T Turmeric

1 t Garam Masala

1 t salt

½ C water

Instructions:

  1. In the bowl of a food processor, combine the onion, garlic, ginger and tomato paste. Process until fully combined. This is your cooking base.

  2. Melt the coconut oil over medium heat in a large saucepan, coating the bottom. Pour the tomato base into the saucepan. The oil tastes awesome and prevents sticking.

  3. Add the potatoes first; they’ll take longest to cook.  Then add the rest of the veg. Stir to combine

  4. Add the spices and water. Stir to combine again.

  5. Cover and simmer for 25 minutes until potatoes are fork tender.

  6. Serve with Basmati rice.



Teenage me scaring Englishmen with my cooking. Thanks Shannon JV for the photo. 

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© 2018 Eddie McNamara