- 300 gms brown onion (2 medium onions)
- 200g chopped tomatoes from a can (I use Analisa or Woolies brand)
- 2 tsp sugar (about 10g)
- 500g potatoes (cut in about 3 cm cubes)
- 2-3 tbsp Tully’z Spice blend (Miss India for hot, Mr India for mild)
- 5g/1 tsp tamarind pulp (else you can replaces it with 1 tbsp/10g apple cider vinegar)
- 75g coconut milk (from a can, I use TCC brand's blue can)
- 2-3 stalks of lemongrass
- 6 tbsp olive oil
- Water as needed
- Salt to taste
- In a large and deep non-stick frying pan, Heat up 5 tbsp olive oil and fry the onion on med-high heat until golden brown. Stir occasionally to avoid burning.
- In the meantime Blend all the remaining ingredients, including the olive oil. but excluding lemongrass and potatoes. Add a splash of water if needed to get the blender going. The mixture should be smooth.
- When the onions are golden brown, pour in the blended mixture along with lemongrass stalks and salt.
- Giver it a stir and cover and cook for 30-35 min on med-low heat.
- Check occasionally by opening the lid, stir, and add water if sticking to the pan. You shoal be able to see the oil separating from the sauce.
- Add potatoes after 30 minutes, cover and cook for another 15-20 min or until the potatoes are cooked. Check occasionally to avoid burning and add water if needed.
- If using a tough vegetable or protein: at the step number 3, add the veggies/protein along with the blended mixture and remaining ingredients. Cover and cook for about 60-75 min on med-low heat or until the protein cooked. Check occasionally stir, and add water if sticking to the pan.
- Taste and adjust salt before serving.
***Very important you use a heavy bottomed non-stir pan so it can withstand long cooking times without burning the food.