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
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
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.