SpiceTheWorld

Breadcrumbs  | Sheek Kebab | Indian Onion Relish | Chilli Pickle | Tofu Tikka | Spicy Vegan Potato Curry | Vegetable Samosa | Vegetable Biryani Rice | Pompey Bad Boy Chilli  |

Text Print

Ingredients

2 Tablespoons Vegetable Oil

10 Garlic Cloves, finely chopped

2 Onion, chopped

1 Kg Potato, peeled and diced

1 Kg Mixed Vegetables, peeled and diced

6 Tablespoons Chilli Powder

Salt, to taste

500 Gram Mushrooms, sliced

500 Gram Tomatoes, leave whole

8 Scotch Bonnet Chillies, chopped

1 Tablespoon Paprika

1 Tablespoon Ground Cumin

1 Tablespoon Coriander

4 Vegetable Stock

800 Gram Chopped Tomatoes, chopped

Water, if required

1 Bottle of Beer

60 Millilitre Bourbon

2 Plain Chocolate

Tequila(optional)

Method

Heat the oil in a large saucepan over medium heat.

Sauté the garlic and onions until translucent do not burn.

Add the potato, vegetables and chilli powder.

Mix well and cook until the potato is browned.

Add a little Salt while cooking.

Put the potato/vegetable mixture into your chilli pot, cast iron is best.

Put the rest of the ingredients in your chilli pot and simmer for 20 minutes or until the vegetables are cooked.

Add water at any time if going dry.

Pour some tequila over and set alight eat as soon as you can get past the flames.

Or leave overnight to allow the flavour to burst through.

Print