Potato vindaloo

Ingredients

• 45 ml (3 tbsp) sunflower oil
• 15 ml (1 tbsp) cumin seeds
• 15 ml (1 tbsp) coriander seeds
• 5 ml (1 tsp) mustard seeds
• 10 ml (2 tsp) ground paprika
• 10 ml (2 tsp) ground turmeric
• 10 ml (2 tsp) ground cinnamon
• 15 ml (1 tbsp) curry powder
• 1 large onion, sliced
• 1 red pepper, seeded and thinly sliced
• Salt
• pepper
• 10 ml (2 tbsp) tomato paste
• 4 garlic cloves, crushed
• 15 ml (1 tbsp) fresh ginger, crushed
• 5 large potatoes, with the skin on, coarsely cubed and par boiled
• 500 ml (2 cups) vegetable stock
• Thick yoghurt, to serve
• Fresh coriander, to serve