Indian Inspired Potato and Coconut Curry with Sambal and Mint Chutney

Per Serving

RI%

KCAL

568

28%

Fat

26g

37%

Sat Fat

20.2

101%

Salt

<0.01%

Sugar

35.2g

39%

Prep in:

15 mins.

Cook in:

25 mins.

Serves:

4 Cost per Serving

Potato Type

Ingredients

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

Method:

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.

–

To prepare the sambal, blend all the ingredients together in a blender or food processor and set aside.
For the chutney, coarsely blend the ingredients together in a clean blender or food processor and set aside.
Blend the onion, garlic, ginger and chillies in a clean blender. Heat a heavy saucepan with the oil and fry the blended onion mix gently for two to three minutes until soft. Add the curry powder or paste and cook for a further minute.
Add the potatoes, coriander and tamarind, stir well and pour in the coconut milk. Bring to the boil, reduce the heat and simmer for 15 minutes
Garnish with the coriander leaves and serve with some poppadum, the sambal and chutney.

Find more recipes like this one Autumn, Gluten Free, Lunch & Dinner, Meal Occasions, Seasonal Recipes, Vegetarian Inspiration, Winter, World Flavours

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