This recipe comes from the Coles magazine. It serves 4.
4 large Red Royale potatoes, cut into 3cm pieces
1 red onion, cut into wedges
2 tsp finely grated ginger
2 garlic cloves, crushed
1 long green chilli, seeded, finely chopped (optional)
1 tsp garam masala
1 tsp ground turmeric
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp ground cardamom
2 sprigs curry leaves
2 tbs olive oil
1 cup (120g) frozen peas
120g Perino tomatoes, finely chopped
1 Lebanese cucumber, coarsely grated
1 cup (280g) Greek-style yogurt
1/4 cup finely chopped mint
- Preheat oven to 200°C. Line a baking tray with baking paper. Place the potato, onion, ginger, garlic, chilli, if using, garam masala, turmeric, cumin. coriander, cardamom, curry leaves and oil in a bowl. Toss to combine. Arrange in a single layer on the lined tray. Roast, turning occasionally, for 35 mns or until potato is golden brown and tender. Sprinkle with peas. Roast for 2 mns or until peas are heated through.
- Meanwhile, to make the raita, use your hands to squeeze as much liquid from cucumber as possible. Combine in a bowl with yogurt and mint. Season.
- Top the potato mixture with half the raita. Sprinkle with the tomato. Serve immediately with the remaining raita.
I used baby potatoes, quartered, about 1 kg. It took longer to cook than 35mns, waited until the potatoes were soft and cooked.
I don’t know what Perino tomatoes are, so I used cherry tomatoes cut in half. And I put them in the tray at the same time as the peas and baked it until the tomatoes were soft.
I ate this dish hot and also cold as a salad with the raita on the side.
One year ago today, I started walking on the Camino Frances, an 800kms journey on foot from Saint-Jean-Pied-de Port in the French Pyrenees to Santiago de Compostela in Spain.
Amazing scenery, great food, sangria on tap (almost) and long lasting friendships on this 33 days adventure. Time to share the memories…