|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
For a taste of the Emirates in your own home, try this modified version of a classic Tabbouleh dish, with a bit more bite.
Roasted Red Pepper, Potato, Chorizo and Kale Stew
Dive into this tasty and fulfilling roasted red pepper, potato, chorizo and kale stew. Vibrant in colour and rich in flavour, this Spanish -inspired stew can be enjoyed any day of the week. For an extra indulgence, top with a soft cheese of your choice.
Chaat Masala Spicy Street Snacks from India
Chaat Masala is a spice powder mix traditionally used in Indian cuisine. By combining these delicious flavours with prawns, courgette and potatoes it makes for a delicious supper dish.
Quick Thai Chicken Stir-fry
Give your spuds an international twist with this stir fry which encompasses all the spice you seek in a Thai dish, but with a cooling, complimentary, and creamy sauce made from coconut milk.