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POTATO & COCONUT CURRY WITH SAMBAL & MINT CHUTNEY

  • Time preparation 10 minutes
  • cook time 20 minutes
  • Serve Serves 4

  • 300g new potatoes, halved
  • 2 tbsps coconut oil
  • 3 tbsps curry powder
  • 1 tbsp garam masala
  • 1 onion, chopped
  • 2 cloves of garlic, crushed
  • 1 thumb size piece of ginger, finely chopped
  • 2 green chillies, finely chopped
  • 1 tbsp tamarind paste
  • For the sambal:
  • 6 tbsps desiccated coconut
  • 1 shallot, finely chopped
  • ½ tsp ginger powder
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp chilli flakes
  • For the chutney:
  • 1 bunch fresh mint leaves
  • 1 clove of garlic
  • 1 shallot
  • 1 tsp vinegar
  • 1tsp sugar

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.

Garnish with the coriander leaves and serve with the sambal and chutney, and some pappadums if you like

Ingredients

  • 300g new potatoes, halved
  • 2 tbsps coconut oil
  • 3 tbsps curry powder
  • 1 tbsp garam masala
  • 1 onion, chopped
  • 2 cloves of garlic, crushed
  • 1 thumb size piece of ginger, finely chopped
  • 2 green chillies, finely chopped
  • 1 tbsp tamarind paste
  • For the sambal:
  • 6 tbsps desiccated coconut
  • 1 shallot, finely chopped
  • ½ tsp ginger powder
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp chilli flakes
  • For the chutney:
  • 1 bunch fresh mint leaves
  • 1 clove of garlic
  • 1 shallot
  • 1 tsp vinegar
  • 1tsp sugar

Method

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.

Garnish with the coriander leaves and serve with the sambal and chutney, and some pappadums if you like

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