|Energy (KJ) 1824||21%|
|Energy (Kcal) 436||24%|
|Saturated Fat 14.0g||70%|
|Total Sugars 7.1g||7%|
If you like a little kick to your broth, feel free to add some chilli.
View the video for this recipe below and discover more potato recipe videos here.
75g baby/new season potatoes, cut into quarters
1 teaspoon sesame oil
1 teaspoon sunflower oil
1 small chicken breast, cut into strips
1 teaspoon freshly grated ginger
½ red pepper, deseeded and cut into strips
2 baby sweetcorn, sliced
½ tin of light coconut milk
Juice of ½ lime
20g spring greens, finely shredded
1 teaspoon freshly chopped coriander
The masala is a curry-lovers favourite! Swap the meat for this vegetarian delight, made with gorgeous potatoes and flavoursome chickpeas - delicious!
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.
A tasty weekend brunch recipe that the whole family can enjoy during a leisurely day. Ideal for using up leftover cooked potatoes. Sausages could also be added to this breakfast brunch.
Ditch the takeaway and discover this Bengali spiced potato and fish curry. With soothing coconut milk and a chilli kick, This is a great dish to experiment with spice combinations - don’t be afraid to turn up the heat a little!
This campaign was originally produced in the framework of a programme co-financed by the European Union