Naan dippers with fresh mint & coriander raita
The perfect start to an Indian buffet, this refreshing dip is sure to have your guests digging in - ideal for New Year's Day
Spiced chickpea & potato fry-up
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 300g potatocut into small pieces
- 2 onionssliced
- 2 garlic clovescrushed
- 1 tsp olive oil
- 1 tsp each ground corianderturmeric and mild chilli powder
- 1 tbsp cumin seeds
- 410g tin chickpeadrained and rinsed
- 2 tbsp tomato purée
- 200g baby spinach
- small bunch corianderleaves chopped
- wholemeal chapatislow-fat natural yogurt and mango chutney, to serve
Nutrition: per serving
- kcal201
- fat4g
- saturates0g
- carbs33g
- sugars6g
- fibre6g
- protein10g
- salt0.66glow
Method
step 1
Boil the potatoes in salted water until just tender. While they are cooking, soften the onions and garlic in the oil in a frying pan for a few mins. Add all the spices, then fry for 1 min more. Stir in the chickpeas and tomato purée with 400ml water, then turn the heat up and bubble for a few mins.
step 2
When the potatoes are ready, drain and add to the pan. Cook for a few mins until the sauce is thick, stir in the spinach, then season. When the spinach has wilted, scatter with coriander and serve with the chapatis, yogurt and chutney on the side.
