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Aloo tama (potato and bamboo shoot curry)

Name: Aloo tama (potato and bamboo shoot curry)
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Onion; 2 cloves Garlic; 1 tsp grated Ginger; 2 tbsp Olive oil; 1/2 tsp Turmeric; 1 tsp Cumin; 3, cubed Potato; 200 g Bamboo shoots; 150 g cooked Black-eyed peas; 1 tsp Salt; 1 Chili pepper

Preparation time: 45 min
Servings: 4 servings

Ingredients

4 servings

Onion — to buy1
Garlic — to buy2 cloves
Ginger — to buy1 tsp grated
Olive oil — to buy2 tbsp
Turmeric — to buy1/2 tsp
Cumin — to buy1 tsp
Potato — to buy3, cubed
Bamboo shoots — to buy200 g
Black-eyed peas — to buy150 g cooked
Salt — to buy1 tsp
Chili pepper — to buy1

Preparation

Sauté the onion, garlic and ginger in oil for 3 minutes.
Add the turmeric and cumin, mix for 1 minute then add the diced potatoes.
Add the drained bamboo shoots and pre-cooked black-eyed peas, moisten with a little water.
Simmer covered for 25 minutes, until the potatoes are tender and the flavors have melded together.
Adjust the seasoning with salt and chili, serve with rice.