|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
Quick and easy to rustle up, this delicious jerk chicken dish makes a great midweek meal. You can always replace the chicken for beef or a vegetarian option.
Try this potato bake for a delicious and nutritious evening meal. Taking just 15 minutes to prep and 15 minutes to bake this is great for those short on time.
Take the roast potato outside the context of the Sunday roast and into more tropical cuisines. The crunchy and soft consistency works amazingly well with the prawn and coconut milk flavours.
This campaign was originally produced in the framework of a programme co-financed by the European Union