|Energy (Kcal) 505||25%|
|Energy (KJ) 2108||25%|
|Saturated fat 7.9g||39%|
|Total Sugars 18.2g||20%|
Cut the potatoes into halves or quarters (depending on their size), then place them all in a pan of cold water with a pinch of salt. Bring to the boil and simmer for 18-20 minutes until cooked through, then drain and leave to cool.
Peel and roughly chop the mango. Roughly chop the coriander. Place the coriander, mango, flaked almonds, raisins and 2 tablespoons of desiccated coconut with the potatoes in a large salad bowl.
In a high-speed blender, blend the cashews, lemon juice, spices, water, tamari, salt and pepper, and the rest of the coconut, until smooth.
Stir the sauce through the potatoes before serving.
1kg new potatoes
175g cashews (soaked in water for at least 4 hours then drained)
1 ripe mango
30g fresh coriander
1 lemon juiced
¼ teaspoon of cayenne pepper
8-g flaked almonds
1 ½ tablespoons of tamari
½ teaspoon of cinnamon
180ml of water
5 tablespoons of desiccated coconut
1 ½ tablespoons of curry powder
½ tablespoon of garam masala
Salt and pepper
Looking for a healthy and light curry? This recipe is perfect for those looking for a light option and is tasty too!
"I’m so excited to share this recipe with you, it’s such a winner! It’s so quick to throw together and so satisfying. I love using potatoes instead of noodles, it’s a really fun twist on the dish and a nice new way to use a simple ingredient. The flavours in this are so great too – the mix of sesame, ginger, chilli and coriander with spring onions, peppers, kale and mushrooms is just so delicious. Can’t wait to hear what you all think!"
Really simple to make, and the combination of juices from the pork and the fresh lemon really pack flavour!