Indian Spiced Potatoes with Tamarind Sauce

Indian Spiced Potatoes with Tamarind Sauce

Ready in 40 minutes • Serves 3
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, October 6, 2019.
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Ingredients

Potatoes

  • 400g baby potatoes, diced 3cm
  • 1 carrot, diced 3cm
  • 1 can chickpeas, drained & rinsed
  • 1 pack slivered almonds
  • 1 pack chaat masala
  • 2 Tbsp butter
  • 1/2 pack baby kale

Salad

  • 1/2 telegraph cucumber, peeled into ribbons
  • 1 tomato, diced

To Serve

  • 120g yoghurt
  • 1 pack tamarind sauce
  • 1/2 green chilli, thinly sliced
  • 1 pack crispy shallots
  • 1/2 bunch coriander, leaves picked

Steps

  1. Preheat oven to 230°C. Prep veggies. Toss potatoes and carrot with a drizzle of oil on a lined oven tray and season. Roast for about 20 minutes.
  2. Roast chickpeas. Add chickpeas, almonds, chaat masala and butter to tray with potatoes and roast a further 15 minutes.
  3. Finish potatoes. Remove tray from oven, add kale and toss to coat.
  4. Prep salad. Toss cucumber and tomato with a drizzle of oil and vinegar in a bowl. Season to taste.
  5. Serve potatoes and chickpeas topped with yoghurt, tamarind sauce, chilli, crispy shallots and coriander.

Nutritional Information

Energy 2036 kj
487 kcal
Protein 16.6g
Carbohydrate 46.7g
Fat 25.2g