Ingredients
300g Vivaldi potatoes, halved
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
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
Directions
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 papadoms if you like.
Recipe courtesy of lovepotatoes.co.uk
Serving size 4