Indian roast potatoes and Vegetarian curry w quince paste (Slowcooker recipe)

Smallish potatoes are best for this recipe! Ones from your garden, even better! 900g potatoes, unpeeled 2 x 15ml tablespoons rice bran oil 2 tsp tumeric 1 tsp fennel seeds 1 tsp cumin seeds 1 tsp mustard seeds, black or yellow whichever ... 1 bulb garlic 1 onion lime juice salt Preheat oven to 200 degrees. Cut unpeeled potatoes into 2-3cm cubes Use mortar and pestle to grind all spices together to release flavour Put potatoe cubes into a bag with oil and spices and shake until cubes are covered in aromatic mix! Use old bread bags or supermarket plastic bags. Tip onto a baking dish and scaterr cloves of unpeeled garlic over cubes. Cook for 1 hour. Marinade thinly diced onion in lime juice. When potatoes are done sprinkle lime onions over the potatoes. Delish! Vegetarian Curry 2 x 15ml tablespoons rice bran oil 1 onion, peeled and cut into half moons salt Tsp grated ginger 1 tsp tumeric 1 tsp ground cumin 1 tsp ground coriander 1 tsp ground ginger 2 x cans coconut milk 600ml Marigold vege stock, or any stock will do 1 tsp suger 1 Tsp quince paste (substitute for tamarind paste) 350g cauli, broken into florets 350g broccoli, broken into florets 100g frozen beans 125g baby corn 150g peas Add to slow cooker: oil Sliced onion salt spices coconut milk stock sugar quince paste 2 hours before serving, add cauli and broccoli florets, beans, peas and corn.