Lunch breaks of the Durban Indian are often an entirely vegan affair. The critical part of this dish is the loose and punchy sauce that is absorbed into the bread. The oozing spiced bread then becomes the focus and the chickpeas/garbanzo beans are along for the ride.
Source: Nisha Katona (featured in Vegan Food & Living July
1. Put the vegetable oil in a large heavy saucepan set over a medium-high heat.
2. When hot, add the cumin seeds and fry until they turn brown and fragrant, then add the bay leaves, onion, ginger and garlic and fry for 8 minutes until the onions are soft and dark brown.
3. Add the garam masala, cumin and coriander and cook for 2 minutes, then add the chilli powder, ground tumeric, tinned tomatoes, chopped potatoes, chickpeas, Darjeeling tea, salt and sugar and simmer gently for 20-25 minutes until thick and tangy. Add the fresh mango and simmer gently for 5-10 minutes until the mango softens a little.
4. Finish by stirring through the shredded spinach leaves and chopped coriander.
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|Serving Size: 1 Serving (616g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 78 (27%)|
|Amt Per Serving||% DV|
|Total Fat 8.7g||12 %|
|Saturated Fat 0.8g||4 %|
|Monounsaturated Fat 5.1g|
|Polyunsanturated Fat 2.5g|
|Cholesterol 0mg||0 %|
|Sodium 67.4mg||2 %|
|Potassium 1474.4mg||39 %|
|Total Carbohydrate 48.6g||14 %|
|Dietary Fiber 8g||32 %|
|Sugars, other 40.6g|
|Protein 7.4g||11 %|
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Calories per serving: 287
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