Βι¶ΉΤΌΕΔ

Ingredients

One onion and two cloves of garlic, chopped as finely as you can be bothered.

As many spuds as you want, cut into good-sized chunks, boiled (but still firm), then allowed to dry.

A couple of good handfuls of chopped, fresh kale, washed, but not dried. Spinach is the real deal, but any brassica will do. Kale wasn't quite as overpowering as I'd feared.

One small block of creamed coconut, cut into small chunks. Good grocers and all supermarkets sell it.

A pinch of cayenne pepper, a dessertspoon of cumin seeds, another of turmeric, a small cinnamon stick, a bayleaf, a tablespoon of garam masala (widely-available Indian mixed spice) and a shake of salt.

Cooking oil, or - better still - half-and-half oil and butter…..ghee if you have or can get some. That's Indian-style clarified butter, for those who rememberΜύ "the Galloping Gourmet".

Method

Heat a large frying pan, then add the cumin and dry fry it until the seeds start to smoke.

Turn the heat down, and add butter/oil, then bayleaf, cinnamon stick and - when they've cooked for a few seconds - garlic and onion.

Cook low and slow, and when the onions are starting to go all lovely and caramel-y, chuck in the spuds and sprinkle with the salt. Turn the spuds, but don't allow them to brown.

When they're nicely reheated, mix in the kale, then add the garam masala and turmeric, then the coconut. Stir it in, and it should melt nicely into the mixture.

Sprinkle with the cayenne, mix again, and allow to cook through. I actually put mine in a low oven and went for a refreshing stroll, to work up an appetite.