|Sat Fat <0.1g||1%|
For the Dhal Vada:
360g Maris Piper potatoes, peeled and chopped
100g red split lentils
60g chana dhal (chickpeas)
1 teaspoon ground turmeric
2 fresh green chillies, sliced
1 teaspoon chilli powder
2 teaspoons ground garam masala
2 tablespoons chickpea (gram) flour
Water, to make batter
For the mint chutney:
1 bunch of fresh mint leaves
1 bunch of fresh coriander leaves
2 garlic cloves, peeled and chopped
2 fresh green chillies, chopped
½ a thumb of fresh ginger, peeled and grated
2 teaspoon lemon juice
A pinch of salt
A twist of pepper
A splash of water
Fresh, summery flavours with and mint, coupled with the sweetness of the Parma ham make this a great dish for dining al fresco.
Ditch the takeaway and discover this Bengali spiced potato and fish curry. With soothing coconut milk and a chilli kick, This is a great dish to experiment with spice combinations - don’t be afraid to turn up the heat a little!
A tasty weekend brunch recipe that the whole family can enjoy during a leisurely day. Ideal for using up leftover cooked potatoes. Sausages could also be added to this breakfast brunch.
Looking for a delicious light meal or lunch to bring into work? This potato and courgette salad recipe is filling, tasty and less than 400 per serving.
This campaign was originally produced in the framework of a programme co-financed by the European Union