Spiced Potatoes with Aubergine and Coconut Recipe

Spiced Potatoes with Aubergine and Coconut Recipe
Prep in Prep in:
10 mins
Cook in Cook in:
20 mins
Serves Serves:
4
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

Method

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.

Ingredients

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

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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