Serves 2
Prep: 15 min
Cook: 15 min

1 medium red onion
1 tbsp vegetable oil
1 small lemon
1 large garlic clove
Fresh ginger (sugar lump-size)
1 small red chilli (or less)
4 potatoes, approx 400g
1 chicken stock cube
50g fresh coriander
200ml coconut cream (optional)

METHOD Peel, halve and finely slice the onion. Heat the oil in a medium pan and stir in the onion and 1/2 tsp salt, cooking gently, stirring occasionally, until limp and juicy. Remove the zest in small wafer-thin scraps from the lemon. Peel and finely slice the garlic in thin rounds. Peel and finely slice the ginger in similar-sized pieces. Trim and split the chilli. Scrape away the seeds, slice into skinny batons and then into small dice. Peel and rinse the potatoes. Slice in pieces approximately the size and thickness of a 50p coin. Dissolve the stock cube in 600ml boiling water. Stir the garlic into the softened onion, when aromatic, add the lemon zest and chilli. Add the stock and unrinsed potatoes. Bring to the boil, stir, reduce the heat slightly and boil for 10-15 min until the potatoes are tender. Shred the coriander, stalks and all, stir into the pot, taste and adjust the seasoning with salt and lemon juice. Serve immediately with or without a swirl of coconut cream.

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