Spicy Joes

POTATO AND COCONUT CURRY WITH SAMBAL AND MINT CHUTNEY

POTATO AND COCONUT CURRY WITH SAMBAL AND MINT CHUTNEY

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This beautifully flavoured Indian inspired recipe has a wealth of classic spices which are soothed by the presence of coconut milk and mint chutney.

  • Ingredients List

    300g new potatoes, halved

    1 onion

    2 garlic cloves, peeled

    1 x 2.5cm piece fresh root ginger, peeled

    2 green chillies

    2 tablespoons coconut oil

    3 tablespoons Spicy Joes Madras Curry Blend

    1 tablespoon garam masala

    Small bunch freshly chopped coriander (stems as well)

    1 tablespoon prepared tamarind paste

    1 x 400g can reduced fat coconut milk

    Extra fresh coriander leaves, to garnish

    For the sambal:

    6 tablespoons desiccated coconut

    1 shallot, peeled

    ½ teaspoon ground ginger

    1 teaspoon ground cumin

    1 teaspoon ground coriander

    1 teaspoon dried chilli flakes

     

    For the chutney:

    1 bunch of fresh mint leaves

    1 garlic clove

    1 shallot, peeled

    1 teaspoon vinegar

    1 teaspoon sugar

  • Cooking Instructions

    • To prepare the sambal, blend all the ingredients together in a blender or food processor and set aside.
    • For the chutney, coarsely blend the ingredients together in a clean blender or food processor and set aside.
    • Blend the onion, garlic, ginger and chillies in a clean blender.  Heat a heavy saucepan with the oil and fry the blended onion mix gently for two to three minutes until soft. Add the curry powder or paste and cook for a further minute.
    • Add the potatoes, coriander and tamarind, stir well and pour in the coconut milk. Bring to the boil, reduce the heat and simmer for 15 minutes
    • Garnish with the coriander leaves and serve with some poppadum, the sambal and chutne

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