|Sat Fat 20.2g||101%|
Blend the sambal ingredients together and set aside.
Blend the chutney ingredients coarsely and set aside.
Heat a heavy saucepan with the oil. Blend the onion, garlic, ginger and chillies then add to the oil and fry gently for two to three minutes until soft. Add the curry powder and cook for one minute more.
Add the potatoes, coriander stems and tamarind, stir well and pour in the coconut milk. Bring to the boil and simmer for 15 minutes. Add the coriander leaves and serve with the sambal and chutney and some poppadums if you like.
300g new potatoes halved OR 300g Rooster potatoes quartered
2tbsp Coconut oil
3tbsp curry powder
1tbsp garam masala
2 cloves of garlic
1 thumb of ginger
2 green chillies
1 tin of ½ fat coconut milk
1tbsp tamarind paste
1 bunch of fresh coriander, stems finely chopped, leaves roughly chopped
For the sambal:
6tbsp desiccated coconut
½tsp ginger powder
1tsp ground cumin
1tsp ground coriander
1tsp chilli flakes
For the chutney
1 bunch of fresh mint leaves
1 clove of garlic
1tsp sugar, xylitol or date syrup
Potato pancake with smashed avocado & smoked salmon
Use your leftover mash to create something different with these potato pancakes. The classic combination of salmon and avocado is fantastically easy but a guaranteed success. Top with a runny poached egg and drizzle with lemon and olive oil for that extra special touch.
A perfect St. Stephen's Day recipe for the whole family to enjoy. Give it a try!
There is nothing better than home cooked comfort food, especially when it's this deliciously tasty recipe for our hearty beef and potato stew!
Quick to cook, vibrant colours and fantastic flavours transporting you to the Spanish Costas - now to find the weather to go with it!