|Sat Fat 20.2||101%|
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.
300g new potatoes, halved
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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