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Indian Spiced Potatoes

08:54 21 February 2012

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Description

25 minutes to prepare and cook. Serves 4.

Ingredients

For the cucumber raita:

¼ cucumber

1-2 Tbsp chopped mint

170g natural Greek yogurt

Seasoning

For the potatoes:

538g can potatoes, drained

380g can spinach, drained well

1 small onion finely sliced

25g butter

1 Tbsp oil

1 clove garlic, finely chopped

2 tsp cumin seeds

1-2 Tbsp curry paste

Method

1. Peel the cucumber, cut in half, remove seeds and finely dice.
2. Make the raita by mixing together the cucumber, mint, and yogurt. Season to taste and chill until required.
3. Heat the butter and oil in a deep sided frying pan or wok.
4. Add the onion and fry until soft, add the garlic and cumin seeds and continue frying for one minute.
5. Add potatoes and stir-fry for five minutes.
6. Add curry paste; stir well to coat the potatoes.
7. Add spinach, heat through and serve immediately with raita.

Hints and Tips:
Serve with barbecued meats.

Servings

Nutrition Information

Calories: 251

Protein: 6.4g

Carbs: 22.6g

Sugars: 5.0g

Fat: 15.9g

Sat Fat: 6.7g

Fibre: 2.9g

Sodium: 0.4g

This recipe and image is copyrighted to Canned Food UK.

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