|Sat Fat 20.2||101%|
Blend the sambal ingredients together and set aside.
Blend the chutney ingredients coarsely and set aside.
Heat a heavy saucepan with the oil. Blend the onion, garlic, ginger and chillies then add to the oil and fry gently for two to three minutes until soft. Add the curry powder and cook for one minute more.
Add the potatoes, coriander stems and tamarind, stir well and pour in the coconut milk. Bring to the boil and simmer for 15 minutes. Add the coriander leaves and serve with the sambal and chutney and some papadoms if you like.
300g new potatoes, halved
2tbsp Coconut oil
3tbsp curry powder
1tbsp garam masala
2 cloves of garlic
1 thumb of ginger
2 green chillies
1 tin of ½ fat coconut milk
1tbsp tamarind paste
1 bunch of fresh coriander, stems finely chopped, leaves roughly chopped
For the sambal:
6tbsp desiccated coconut
½tsp ginger powder
1tsp ground cumin
1tsp ground coriander
1tsp chilli flakes
For the chutney
1 bunch of fresh mint leaves
1 clove of garlic
1tsp sugar, xylitol or date syrup
Quick, simple and comforting, this recipe is so easy to make and curl up on the sofa with a good film. If you have a particular favourite, switch the chives out for your preferred herb or spice.
An easy way to use leftovers from roast dinners, but still quick and easy to cook from scratch. Why not try with a poached egg popped on top?
This hearty dish finds beautifully exotic flavours collide with spiced potatoes. Incredibly easy to produce and tantalisingly tasty!
Rustle up this irresistible wedges dish peppered with spicy chilli powder and a delicious dip. Perfect for snacking on with pals or as a side dish to a main meal.