• 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


  1. 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.
  2. 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.
  3. When the onions are golden brown, pour in the blended mixture along with lemongrass stalks and salt.                                                                                    
  4. Giver it a stir and cover and cook for 30-35 min on med-low heat. 
  5. 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.
  6. 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.
  7. 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.
  8. 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.

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