Recipe

Indian Potatoes, Coconut Raita & Tomato Salsa

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Indian Potatoes, Coconut Raita & Tomato Salsa

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




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.

Step 8

Serve the Indian potatoes with the coconut raita and tomato salsa on the side.