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Spiced Potatoes with Aubergine and Coconut Recipe: Cook Vegetarian Magazine

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 potatoes
  • 1/2 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
  • 1

    Cut potatoes into 2cm cubes and the aubergine into 1cm cubes.

  • 2

    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.

  • 3

    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.

Spiced Potatoes with Aubergine and Coconut Recipe: Cook Vegetarian Magazine

Spiced Potatoes with Aubergine and Coconut was taken from COOK VEGETARIAN

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