Curried Mash & Potato Cups

Ingredients

• 4 cups Cooked and mashed potatoes (6 – 7 large potatoes)
• 1 tsp Garam masala or mild curry powder
• 1 tsp Ground cumin
• ½ - 1 tsp Garlic powder/crushed fresh garlic
• ½ - 1 tsp Cumin seeds
• ½ tsp Fresh/dried chives
• ½ tsp Dried coriander
• ½ tsp Spanish smoked paprika (got mine at Woolworths)
• ½ tsp Ground turmeric
• Salt and pepper to taste
• 1 cup chopped veggies of choice (I used frozen peas and corn for the photograph).

Steps

1. Preheat your oven to 200°C if you are planning to follow the recipe to the end…see step 4.
2. Prepare your mash preferably by peeling, boiling and mashing without adding extra liquid; you want a stiff mash, not a runny one.
3. Mix all the spices with your mash.
4. Add the veggies and mix again. You could choose to serve the mash now, as is, or carry on with the next steps to create the potato cups.
5. Prepare your muffin tray by adding muffin cups to it, or grease the muffin tray with vegetable oil or vegan butta.
6. Fill each muffin cup with the mash mixture until full. Smooth the top if you like.
7. As soon as the oven is ready, place your muffin tray on the centre shelf and bake for +/- 30 minutes (until golden).
8. Let the Vegan Venus Curried Potato Cups rest for about 10 minutes before serving. This is to ensure they don’t fall apart.

Add some Vegan Venus Flair

Add a sprinkling of paprika/cayenne pepper while waiting for the 10 minutes of standing time to pass. Serve as is, or with vegan mayonnaise (I love B-well Canola Mayonnaise Creamy Gourmet – sold at Pick ‘n Pay).