|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
A hearty eggy base allows a host of flavours to mingle in this beautiful frittata - sprightly onion, flavoursome asparagus and soft new potatoes, what could be better?
Parboil and then grill for a lighter but still damn tasty Friday night sharing dish to chill out in front of the TV with, or serve at a party. Dos cervezas por favor!
Adding the beef into the Lyonnaise makes this dish so simple to make, plus it saves on the washing up!
Mexican beef lettuce tacos with potato torilla chips
Make it Mexican with these awesome beef lettuce tacos and potato tortilla chips. Flavoured with spicy chilli powder and cool sour cream, these are perfect for any fiesta!
This campaign was originally produced in the framework of a programme co-financed by the European Union