Ingredients
| 600g Agria potatoes | |
| 3 tablespoons coconut oil | |
| 1 teaspoon garam masala | |
| 1 teaspoon mustard seeds | |
| 10 fresh curry leaves | |
| 2 fresh red chillies, chopped | |
| 1 teaspoon cumin seeds | |
| 1 red onion, finely diced | |
| 4 cloves garlic, crushed | |
| 25g crushed fresh ginger | |
| 2 teaspoons dried turmeric (or 20g if using fresh, grated) | |
| 200ml vegetable stock | |
| 250g cherry tomatoes | |
| 130g Greek yoghurt, to serve | |
| 1 bunch fresh mint, to serve | |
| 1 bunch fresh coriander, to serve | |
| 45g spicy mango pickle, to serve |
Instructions
| 1. | Peel and cube the potatoes and put into some water to stop them from going brown. |
| 2. | Pour the coconut oil into a heavy-based saucepan over a medium-high heat. |
| 3. | Add the garam masala, mustard seeds, curry leaves, fresh chillies and cumin seeds. |
| 4. | Cook all spices softly for 7 minutes until the mustard seeds begin to pop. |
| 5. | Add the onion, garlic, ginger and turmeric, and season with black pepper and salt. |
| 6. | Dry the potato cubes in a tea towel, then add to the pan, give it a good stir and add the vegetable stock and tomatoes. |
| 7. | Turn down the heat and cook slow and low for around 12-15 minutes or until the potato is soft but not mushy. |
| 8. | This makes an excellent side dish, so serve it on a massive platter with dollops of yoghurt, and sprinkle with fresh mint and coriander. |
| 9. | I also adore the sweetness of spicy mango pickle and sometimes I even smash some poppadoms on top for a little texture. |
Recipe Jess Murphy / Styling Fiona Lascelles / Photography Tony Nyberg