How to make an Indian spiced potato and coconut curry with sambal

The wealth of traditional Indian spices in this recipe are soothed by the presence of coconut milk and mint chutney. A great winter warmer

Feel the heat: chillies and sambal give this curry its kick

Indian spiced potato and coconut curry with sambal and mint chutney

Prep time: 15 minutes
Cooking time: 25 minutes

Serves 4

300g new potatoes, halved
2 tbsp coconut oil
3 tbsp curry powder
1 tbsp garam masala
1 onion
2 cloves of garlic
1 thumb of ginger
2 green chillies
1 tin of ½ fat coconut milk
1 tbsp tamarind paste

For the sambal

6 tbsp desiccated coconut
1 shallot
½ tsp ginger powder
1 tsp ground cumin
1 tsp ground coriander
1 tsp chilli flakes

For the chutney

1 bunch of fresh mint leaves
1 clove of garlic
1 shallot
1 tsp vinegar
1 tsp 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 poppadoms if you like.

For more recipes, visit lovepotatoes.co.uk