Serves: 4 Prep time: 15 minutes Cooking time: 25 minutes

Spicy Potato And Coconut Curry With Sambal And Mint Chutney

Spicy Potato And Coconut Curry With Sambal And Mint Chutney


300g new potatoes, halved

2tbsp Coconut oil

3tbsp curry powder

1tbsp garam masala

1 onion

2 cloves of garlic

1 thumb of ginger

2 green chillies

1 tin of ½ fat coconut milk

1tbsp tamarind paste

1 bunch of fresh coriander, stems finely chopped, leaves roughly chopped

For the sambal:

6tbsp desiccated coconut

1 shallot

½tsp ginger powder

1tsp ground cumin

1tsp ground coriander

1tsp chilli flakes

For the chutney

1 bunch of fresh mint leaves

1 clove of garlic

1 shallot

1tsp vinegar

1tsp sugar, xylitol or date syrup


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. Add the coriander leaves and serve with the sambal and chutney and some papadoms if you like.

Recipe courtesy of Potatoes: More Than A Bit On The Side campaign. 

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