Description
25 minutes to prepare and cook. Serves 4.
Ingredients
For the cucumber raita:
¼ cucumber
1-2 Tbsp chopped mint
170g natural Greek yogurt
Seasoning
For the potatoes:
538g can potatoes, drained
380g can spinach, drained well
1 small onion finely sliced
25g butter
1 Tbsp oil
1 clove garlic, finely chopped
2 tsp cumin seeds
1-2 Tbsp curry paste
Method
1. Peel the cucumber, cut in half, remove seeds and finely dice.
2. Make the raita by mixing together the cucumber, mint, and yogurt. Season to taste and chill until required.
3. Heat the butter and oil in a deep sided frying pan or wok.
4. Add the onion and fry until soft, add the garlic and cumin seeds and continue frying for one minute.
5. Add potatoes and stir-fry for five minutes.
6. Add curry paste; stir well to coat the potatoes.
7. Add spinach, heat through and serve immediately with raita.
Hints and Tips:
Serve with barbecued meats.
Servings
4Nutrition Information
Calories: 251
Protein: 6.4g
Carbs: 22.6g
Sugars: 5.0g
Fat: 15.9g
Sat Fat: 6.7g
Fibre: 2.9g
Sodium: 0.4g
This recipe and image is copyrighted to Canned Food UK.