Per Serving | %RI |
---|---|
Energy (Kcal) 110 | |
Fat 3.8g | 4.2% |
Saturated Fat 3.2g | 10.7% |
Salt 0.1g | 1% |
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
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