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Crushed potato salad with coriander chutney
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Serves: 4-6 as a side
1kg Jersey Royal or Charlotte potatoes, any large ones halved, parboiled for 5–7 minutes
2 tbsp light olive oil
1 tbsp black mustard seeds
2 tbsp dried curry leaves
½ tsp turmeric
28g pack fresh coriander, leaves only
160ml can coconut cream
Juice 2 limes
1 green chilli, deseeded
1 Preheat the oven to 200°C, gas mark 6. In a large bowl, toss the parboiled potatoes with the oil, mustard seeds, curry leaves, turmeric and some seasoning. Tip into a roasting tin and place in the oven for 20 minutes.
2 Gently crush the potatoes with the back of a spoon then return to the oven for a further 10 minutes or until crisp.
3 Meanwhile, in a small food processor, blitz the coriander leaves with the coconut cream, lime juice and green chilli. Season and serve alongside the hot crispy potatoes.
Typical values per serving:
33mg vitamin C
This recipe was first published in May 2015.