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This beautiful Indian recipes has a wealth of traditional Indian 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.
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
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
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Handy little snack-sized frittatas, perfect for portion control! Why not make a batch over the weekend to take to work for lunch - meal prep goal achieved!
A hearty eggy base allows a host of flavours to mingle in this beautiful frittata - sprightly onion, flavoursome asparagus and soft new potatoes, what could be better?
800g salad potatoes, thickly sliced
2 tbsp oil
400g chicken breast, thinly sliced
1 red pepper, sliced
1½ tbsp Chinese 5 spice seasoning
½ x head of Chinese Leaf, shredded
1 tbsp white wine vinegar (optional)
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This campaign was originally produced in the framework of a programme co-financed by the European Union