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

• 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