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Potatoes with Thyme and vegan red wine Sauce

Ingredients (use vegan versions):

10 medium sized potatoes (red-skinned work well)
1 red bell pepper
2 cloves of garlic
1 cup vegan red wine
1 tablespoon olive oil
1 bunch of fresh thyme
salt to taste

Directions:

Boil potatoes until almost tender, about 15 minutes or so. While they are cooling, heat olive oil in a large pot. Add sliced red pepper and minced garlic to olive oil and saute for 3-5 minutes over medium heat. Cut and peel (peeling is optional) potatoes and add them to pepper mixture. Chop up thyme and add it, along with vegan wine and salt to potatoes. Cover and cook over medium heat for 10-15 minutes until the flavors have mingled and potatoes are tender. Check often to make sure the liquid has not evaporated. You may need to add more vegan wine or some water to keep the potatoes from drying out. To serve, place in a casserole dish and garnish with sprigs of fresh thyme.

Serves: 4.

Preparation time: 45 minutes.

Featured Recipe

Paneer Tikka Masala

Ingredients:

1. 5 tsp. lemon juice
2. 1 tsp. grated ginger
3. 2 garlic cloves, crushed
4. 2 green chili, chopped
5. 3 tbsp. chopped coriander
6. 1 tsp. chili powder
7. salt to taste
8. 250g paneer cut into cubes.
9. 2 tbsp. vegetable oil
10. 2 onions, chopped in 1-inch long thin slices
11. ¼ tsp. turmeric powder
12. 3-4 tbsp. thick yogurt
13. ½ cup milk.

For Garnishing:
Some chopped coriander.

Method:

1. Mix together lemon juice, ginger, garlic, green chili, half of the coriander, chili powder, salt, and paneer in a bowl . Cover and leave to marinate for an hour.
2. Heat oil in a pan and cook onions for 3-4 minutes on low flame till transparent. Add turmeric powder, yogurt, milk and the remaining coriander. Stir for a few minutes till the sauce thickens.
3. Add the paneer mixture in the sauce and cook for 5 minutes on medium flame. Adjust the seasoning.
4. Serve hot garnished with fresh coriander with your choice of Indian bread or rice.

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