Indian spiced potato and coconut curry with sambal and mint chutney
Prep time: 15 minutes
Cooking time: 25 minutes
Serves 4
Ingredients
300g new potatoes, halved
2 tbsp coconut oil
3 tbsp curry powder
1 tbsp garam masala
1 onion
2 cloves of garlic
1 thumb of ginger
2 green chillies
1 tin of ½ fat coconut
milk
1 tbsp tamarind paste
For the sambal
6 tbsp desiccated coconut
1 shallot
½ tsp ginger powder
1 tsp ground cumin
1 tsp ground coriander
1 tsp chilli flakes
For the chutney
1 bunch of fresh mint leaves
1 clove of garlic
1 shallot
1 tsp vinegar
1 tsp sugar, xylitol or date syrup
Method
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 poppadoms if you like.