Ingredients:
- 350g smooth potatoes
- ½ small aubergine
- 1 tsp black mustard seeds
- 1 red chilli, finely chopped
- 2 tsp turmeric
- 200ml reduced fat can coconut milk
Method:
Cut potatoes into 2cm cubes and the aubergine into 1cm cubes.
Heat 1 tbsp oil in a frying pan and fry the mustard seeds for 1 minute until they start popping. Add the chilli. Stir in the potatoes and aubergine and fry for 1 minute.
Stir in the turmeric and 200ml water. Cover and cook for 8 minutes. Stir in the coconut milk, season well and bring to the boil, cook uncovered for 7-8 minutes until tender.
Serve garnished with chopped coriander.
Recipe found at: http://www.lovepotatoes.co.uk/recipes/easy-light-bites-entertaining/spiced-potatoes-aubergine-coconut
Heat 1 tbsp oil in a frying pan and fry the mustard seeds for 1 minute until they start popping. Add the chilli. Stir in the potatoes and aubergine and fry for 1 minute.
Stir in the turmeric and 200ml water. Cover and cook for 8 minutes. Stir in the coconut milk, season well and bring to the boil, cook uncovered for 7-8 minutes until tender.
Serve garnished with chopped coriander.
Recipe found at: http://www.lovepotatoes.co.uk/recipes/easy-light-bites-entertaining/spiced-potatoes-aubergine-coconut
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