I never know what to serve on the side when I make curries, so I came up with the idea of taking one of our favourite bitter lemon side dishes and making it fit a similar flavour profile. It worked so well! These curried potatoes are a fantastic side dish for at home cooked curry night. If you've got extra time, you can make your own curry powder by mixing authentic spices, but we've gone for the super simple method and brought it - we've just made sure to buy a good quality one. This dish is a real show stopped, it's beautiful - so be sure to serve it on a beautiful platter, piled high with lots of toppings.
Serves 6-8 as a side dish
For the potatoes
1.5kg new potatoeshalved lengthways
4 heaped teaspoons of mild curry powder
Handful of fresh coriander
2 red chillies, thinly sliced
Pinch of chilli flakes
Good pinch of salt
Olive oil
For the coriander chutney
(please not this recipe makes more chutney than needed for the recipe, you can keep leftovers in an airtight container in the fridge)
50g coriander
300g cashews
250ml almond milk
2 tablespoons of mango chutney
Pinch of salt
1. Preheat the oven to 220C, fan setting.
2. Place the halved potatoes into a large baking dish. Add the curry powder and a good pinch of salt, mix well before drizzling with olive oil and mixing again until all of the potatoes are coated in oil. Cook for 35-40 minutes until the potatoes are cooked through.
3. While the potatoes cook, make the coriander chutney by placing all of the ingredients into a powerful blender (we use a NutriBullet). Blend until the mixture comes together to create a thick sauce.
4. Once the potatoes are cooked, remove from the oven.
5. Spread the coriander chutney over the bottom of a serving dish. Top with the roasted potatoes, sliced coriander, fresh red chilli and a pinch of chilli flakes.
Comments