Indian Spiced Potato and Coconut Curry with Sambal and Mint chutney

Indian Spiced Potato and Coconut Curry with Sambal and Mint Chutney
Prep in Prep in:
15 mins
Cook in Cook in:
25 mins
Serves Serves:
4
Per Serving %RI
KCAL 568 28%
Fat 26g 37%
Sat Fat 20.2g 101%
Salt <0.01g 3%
Sugar 35.2g 39%

Method

A fragrant Indian curry recipe holding a wealth of traditional Indian spices soothed by the presence of cooling mint chutney and coconut milk. Here, you’ll also learn how the make an accompanying chutney and sambal.

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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.

Ingredients

300g new potatoes halved OR 300g Rooster potatoes quartered

2tbsp Coconut oil

3tbsp curry powder

1tbsp garam masala

1 onion

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

1 shallot

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

1 shallot

1tsp vinegar

1tsp sugar, xylitol or date syrup

300g new potatoes halved OR 300g Rooster potatoes quartered 2tbsp Coconut oil 3tbsp curry powder 1tbsp garam masala 1 onion 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 1 shallot 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 1 shallot 1tsp vinegar 1tsp sugar, xylitol or date syrup

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