Spiced Potatoes with Aubergine and Coconut
Serves: 4
Ready in: 30 to 60 mins
Cost Cutting Eco Friendly Gluten Free Vegan Friendly
Ingredients:
350g waxy potatoes1/2 small aubergine
1 tbsp oil
1 tsp black mustard seeds
1 red chilli, finely chopped
2 tsp turmeric
200ml reduced-fat can coconut milk
method:
- Cut potatoes into 2cm cubes and the aubergine into 1cm cubes.
- Heat the oil in a frying pan and fry the mustard seeds for one minute until they start popping. Add the chilli. Stir in the potatoes and aubergine and fry for one minute.
- Stir in the turmeric and 200ml water. Cover and cook for eight minutes. Pour in the coconut milk, season well and bring to the boil, then cook uncovered for 7-8 minutes until tender. Serve garnished with chopped coriander.
Did you make this recipe?
Share your creations by tagging @livegreenandgood on Instagram with the hashtag #livegreenandgood
