Recipe

Indian Potatoes, Coconut Raita & Tomato Salsa

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Baby potatoes and chick peas coated in an Indian sauce, served with coconut raita and fresh tomato salsa.

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serves 2

1
½
½ tsp
7g
1 clove
60ml
1
7g
2 tbsp
½ tin
½
1 tbsp
400g
½ tsp
5g

serves 4

2
1
1 tsp
15g
2 cloves
120ml
2
15g
4 tbsp
1 tin
1
2 tbsp
800g
1 tsp
10g

ingredients

tomatoes – chop finely
fresh chilli – de-seed and chop finely
ground turmeric
ginger – peel & grate
garlic – peel, grate and chop finely
yoghurt
onions – peel & chop finely
fresh mint – chop finely
olive oil (for the mint sauce)
chickpeas – drain and rinse
cucumber – cut into small cubes
desiccated coconut
baby potatoes – cut in quarters
yellow mustard seeds
fresh parsley – roughly chop
olive oil (from your pantry)
salt & pepper (from your pantry)

Ingredients to serve 2

1 x tomatoes – chop finely
½ x fresh chilli – de-seed and chop finely
½ tsp x ground turmeric
7g x ginger – peel & grate
1 clove x garlic – peel, grate and chop finely
60ml x yoghurt
1 x onions – peel & chop finely
7g x fresh mint – chop finely
2 tbsp x olive oil (for the mint sauce)
½ tin x chickpeas – drain and rinse
½ x cucumber – cut into small cubes
1 tbsp x desiccated coconut
400g x baby potatoes – cut in quarters
½ tsp x yellow mustard seeds
5g x fresh parsley – roughly chop
olive oil (from your pantry)
salt & pepper (from your pantry)

Ingredients to serve 4

2 x tomatoes – chop finely
1 x fresh chilli – de-seed and chop finely
1 tsp x ground turmeric
15g x ginger – peel & grate
2 cloves x garlic – peel, grate and chop finely
120ml x yoghurt
2 x onions – peel & chop finely
15g x fresh mint – chop finely
4 tbsp x olive oil (for the mint sauce)
1 tin x chickpeas – drain and rinse
1 x cucumber – cut into small cubes
2 tbsp x desiccated coconut
800g x baby potatoes – cut in quarters
1 tsp x yellow mustard seeds
10g x fresh parsley – roughly chop
olive oil (from your pantry)
salt & pepper (from your pantry)

Method

Step 1

Preparation: Boil the kettle. Preheat oven to 180°c.

Step 2

Mint sauce: In a small bowl combine the mint and the olive oil (quantities above) and mix well, set aside.

Step 3

Baby potatoes: Place a large saucepan of lightly salted water on high heat. When the water is boiling add the baby potatoes and allow to boil gently (turn the heat down a bit) for about 15 minutes until tender but not falling apart. If you can easily push a fork in the potato, it’s done. Remove from stove, drain in a colander and run under cold water for about a minute. Set aside to cool.

Step 4

Coconut Raita: Combine the cucumber, coconut, yoghurt and mint sauce in a small bowl.

Step 5

Tomato Salsa: In a small bowl combine the tomatoes, chilli and parsley with a pinch of salt and set aside.

Step 6

Indian Potatoes: Heat a large, saucepan (preferably non-stick) with a very generous drizzle of olive oil over a medium heat. Once hot, add the cooked potatoes and chopped onion with a generous pinch of salt and cook for 8-10 min or until the onion has softened and the potatoes are starting to crisp.

Step 7

Once starting to brown, add the garlic, ginger, turmeric, yellow mustard seeds and chickpeas to the pan. Cook for a further 2-3 minutes or until everything is tender and fragrant.