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Spiced potatoes with aubergine and coconut

Coconut milk adds depth of flavour to any potato curry and is a great substitute for cream. This side dish goes well with chicken or fish

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11 NOVEMBER 2010

Ingredients (Serves 4 as a side dish)

  • 350g/12oz waxy potatoes, peeled
  • ½ small aubergine
  • 1 tbsp olive oil
  • 1 tsp black mustard seeds
  • 1 red chilli, finely chopped
  • 2 tsp turmeric
  • 200ml/7fl oz reduced-fat coconut milk
  • Salt and freshly ground black pepper
  • Handful fresh coriander, chopped

Method


Cut the potatoes into 2cm/¾in cubes and the aubergine into 1cm/½in cubes.

Heat the oil in a frying pan, add the mustard seeds and cook for 1 minute until they start popping. Add the chilli then stir in the potatoes and aubergine and fry for 1 minute.

Stir in the turmeric and 200ml/7fl oz cold water. Cover the pan with a lid and cook for 8 minutes. Stir in the coconut milk, season and bring to the boil then cook, uncovered, for 7-8 minutes until the veg is tender.

Spoon into a warmed serving bowl and serve sprinkled with chopped coriander.

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