Recipe for Indian-inspired baby Potatoes and Chickpeas, with coconut raita and salsa
2 tomatoes – chop finely
1 fresh chilli – de-seed and chop finely
1 tsp ground turmeric
15g ginger – peel & grate
2 cloves garlic – peel, grate and chop finely
2 onions – peel & chop finely
15g fresh mint – chop finely
4 tbsp olive oil (for the mint sauce)
1 tin chickpeas – drain and rinse
1 cucumber – cut into small cubes
2 tbsp desiccated coconut
800g baby potatoes – cut in quarters
1 tsp yellow mustard seeds
10g fresh parsley – roughly chop
olive oil (from your pantry)
salt & pepper (from your pantry)
Preparation: Boil the kettle. Preheat oven to 180°c.
Mint sauce: In a small bowl combine the mint and the olive oil (quantities above) and mix well, set aside.
Baby potatoes: Place a large saucepan of lightly salted water on high heat. When the water is boiling add the baby potatoes and allow to boil gently (turn the heat down a bit) for about 15 minutes until tender but not falling apart. If you can easily push a fork in the potato, it’s done. Remove from stove, drain in a colander and run under cold water for about a minute. Set aside to cool.
Coconut Raita: Combine the cucumber, coconut, yoghurt and mint sauce in a small bowl.
Tomato Salsa: In a small bowl combine the tomatoes, chilli and parsley with a pinch of salt and set aside.
Indian Potatoes: Heat a large, saucepan (preferably non-stick) with a very generous drizzle of olive oil over medium heat. Once hot, add the cooked potatoes and chopped onion with a generous pinch of salt and cook for 8-10 min or until the onion has softened and the potatoes are starting to crisp.
Once starting to brown, add the garlic, ginger, turmeric, yellow mustard seeds and chickpeas to the pan. Cook for a further 2-3 minutes or until everything is tender and fragrant.
Serve the Indian potatoes with the coconut raita and tomato salsa on the side.
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