How to make Indian spiced potato and coconut curry with sambal
Combining a wealth of traditional Indian spices, this curry is softened with creamy coconut milk and which and a cooling mint chutney
Your support helps us to tell the story
From reproductive rights to climate change to Big Tech, The Independent is on the ground when the story is developing. Whether it's investigating the financials of Elon Musk's pro-Trump PAC or producing our latest documentary, 'The A Word', which shines a light on the American women fighting for reproductive rights, we know how important it is to parse out the facts from the messaging.
At such a critical moment in US history, we need reporters on the ground. Your donation allows us to keep sending journalists to speak to both sides of the story.
The Independent is trusted by Americans across the entire political spectrum. And unlike many other quality news outlets, we choose not to lock Americans out of our reporting and analysis with paywalls. We believe quality journalism should be available to everyone, paid for by those who can afford it.
Your support makes all the difference.Indian spiced potato and coconut curry with sambal and mint chutney
Prep: 15 mins
Cook: 25 mins
Serves 4
300g new 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
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.
For more recipes, visit lovepotatoes.co.uk
Join our commenting forum
Join thought-provoking conversations, follow other Independent readers and see their replies
Comments