Spiced coconut potatoes

 

Serves 2

Prepare 5 minutes

Cook 25 minutes

 

Ingredients

 

• 4 potatoes, peeled and cut into chunks

• 1 tsp olive oil

• 1 tbsp mustard seeds

• 1 tbsp fennel seeds

• 1 tsp cumin seeds

• 1 tsp nigella seeds

• 1 tsp ground turmeric

• 1 onion, finely chopped

• 1 garlic clove, finely chopped

• 1 green chilli, deseeded and finely chopped

• 2-3 curry leaves

• 100g desiccated coconut

• 1 tsp lime juice

• small handful coriander leaves, to garnish

 

Method1 Put the potatoes in

1 Put the potatoes in a large saucepan filled with salted water. Bring to the boil and cook for 15 minutes, or until just tender when pierced with a knife. Drain and spread out to dry.

2 Heat the olive oil in our Magnus Kadhai with Glass Lid then add the mustard, fennel, cumin and nigella seeds. Once the mustard seeds start to pop, stir in the turmeric, onion, garlic, chilli and curry leaves, stirring so they don't catch.

3 Gently mix in the potatoes, desiccated coconut and lime juice. Cook for 5 minutes or until the potatoes are perfectly cooked. Garnish with the coriander leaves.