Indian Spiced Potatoes Click image to enlarge
Course: Starter
Dish: Vegetarian
Serves: 4
Nutritional information per serving:
Calories: 251
Protein: 6.4g
Carbs: 22.6g
Sugars: 5.0g
Fat: 15.9g
Sat Fat: 6.7g
Fibre: 2.9g
Sodium: 0.4g


Did you know?

Canned spinach is a great source of calcium and iron, so is great nutritional addition for vegetarians

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Indian Spiced Potatoes

25 minutes to prepare and cook. Serves 4.

For the cucumber raita:
 ¼ cucumber
1-2 Tbsp chopped mint
170g natural Greek yogurt
For the potatoes:
538g can potatoes, drained
380g can spinach, drained well
1 small onion finely sliced
25g butter
1 Tbsp oil
1 clove garlic, finely chopped
2 tsp cumin seeds
1-2 Tbsp curry paste

1. Peel the cucumber, cut in half, remove seeds and finely dice.
2. Make the raita by mixing together the cucumber, mint, and yogurt. Season to taste and chill until required.
3. Heat the butter and oil in a deep sided frying pan or wok.
4. Add the onion and fry until soft, add the garlic and cumin seeds and continue frying for one minute.
5. Add potatoes and stir-fry for five minutes.
6. Add curry paste; stir well to coat the potatoes.
7. Add spinach, heat through and serve immediately with raita.

Hints and Tips:
Serve with barbecued meats.

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