|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
Experience a blend of smooth and soft textures in this flavoursome treat of a meal. The combination of spice, the creamy consistency and the indulgent runniness of the accompanying eggs is like nothing else!
Bombay Potato Frittata with Tomato Chutney
Enjoy a taste of India with this aromatic Bombay Potato Frittata. Deliciously smooth potatoes complimented by spices of cumin, chili and ginger make this dish a perfect choice for an exciting mid-week meal. Serve with tangy tomato chutney or cooling raita for an extra special touch.
Who knew you could make a pizza base using potatoes? Try this great recipe for pizza with a twist, perfect for getting the kids involved with cooking their own food.
Simple ingredients, and really easy to cook - this recipe will definitely make you see a traditional store cupboard staple in a whole new light!
This campaign was originally produced in the framework of a programme co-financed by the European Union