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Add a photoServings: 4
Ingredients
- 4 med Potatoes, cubed
- 1 lrg Onion, finely minced
- 2 tsp Garam masala
- 2 Tbsp. Dessicated coconut
- 15 gm Fresh ginger, finely grated
- 2 Tbsp. Oil
- 1 tsp Mustard seeds
- 6 x Curry leaves Leaves from 1 sprig of Coriander
Directions
- 1. Cook the potato in just sufficient water to cover with three-quarters of the onion, the turmeric, half tsp. salt and the green chilli, for about 8 min, till half cooked.
- 2. Meanwhile, blend the garam masala, coconut and ginger in a blender. Add in to the potato, and continue to cook for a further 8 min, till tender but not soft.
- 3. Heat the oil in a frying pan and add in the mustard seeds. Let them sizzle for a few seconds till they have all popped, then add in the remaining minced onion and fry till golden brown. Stir into the curry.
- 4. Add in salt to taste and sprinkle on the curry and coriander leaves.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 205g | |
| Recipe makes 4 servings | |
| Calories 206 | |
| Calories from Fat 65 | 32% |
| Total Fat 7.4g | 9% |
| Saturated Fat 0.62g | 2% |
| Trans Fat 0.18g | |
| Cholesterol 0mg | 0% |
| Sodium 12mg | 1% |
| Potassium 760mg | 22% |
| Total Carbs 32.48g | 9% |
| Dietary Fiber 4.5g | 15% |
| Sugars 2.89g | 2% |
| Protein 3.98g | 6% |
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