|Energy (Kcal) 110|
|Saturated Fat 3.2g||10.7%|
|Total Sugars 1.5g|
Cut potatoes into 2cm cubes and the aubergine into 1cm cubes.
Heat 1 tbsp oil in a frying pan and fry the mustard seeds for 1 minute until they start popping. Add the chilli. Stir in the potatoes and aubergine and fry for 1 minute.
Stir in the turmeric and 200ml water. Cover and cook for 8 minutes. Stir in the coconut milk, season well and bring to the boil, cook uncovered for 7-8 minutes until tender.
Serve garnished with chopped coriander.
350g smooth potatoes
½ small aubergine
1 tsp black mustard seeds
1 red chilli, finely chopped
2 tsp turmeric
200ml reduced fat can coconut milk
A quirky twist on a fish cake, these can be served as a mini-appetizer or canape at a party - they look and taste great!
Sri Lankan Beef and Potato Curry
This creamy, aromatic curry is a really comforting dish that is simple to prepare but perfectly satisfying.
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.
Boulangère potatoes are delicious with steak. Thinly sliced smooth potatoes, such as Desiree are slowly baked until they are golden on top and soft below
This campaign was originally produced in the framework of a programme co-financed by the European Union