Per Serving | %RI |
---|---|
KCAL 568 | 28% |
Fat 26g | 37% |
Sat Fat 20.2 | 101% |
Salt <0.01% | 3% |
Sugar 35.2g | 39% |
This beautifully flavoured Indian inspired recipe has a wealth of classic spices which are soothed by the presence of coconut milk and mint chutney. The recipe also guides you through the process of creating the chutney and sambal.
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Ingredients:
300g new potatoes, halved
1 onion
2 garlic cloves, peeled
1 x 2.5cm piece fresh root ginger, peeled
2 green chillies
2 tablespoons coconut oil
3 tablespoons curry powder or paste
1 tablespoon garam masala
Small bunch freshly chopped coriander (stems as well)
1 tablespoon prepared tamarind paste
1 x 400g can reduced fat coconut milk
Extra fresh coriander leaves, to garnish
For the sambal:
6 tablespoons desiccated coconut
1 shallot, peeled
½ teaspoon ground ginger
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon dried chilli flakes
For the chutney:
1 bunch of fresh mint leaves
1 garlic clove
1 shallot, peeled
1 teaspoon vinegar
1 teaspoon sugar, xylitol or date syrup
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moroccan-spiced baked potato crisps
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“This is the good King Edward’s twist on the Greek filo pastry pie Spanakopita. I love a playful recipe, my pie is nestled into the potato and I serve it in a pie dish but there is no pastry in sight. Bags of spinach vary greatly in size so any that you have leftover you could serve as a side salad or wilt with some garlic to serve with the pies.”
This campaign was originally produced in the framework of a programme co-financed by the European Union