Quick chilli with creamy chive crushed potatoes
Serves 4
Easy
Prep:
Cook:
Make comfort in a pot with this tasty and warming recipe, perfect for rainy evenings
Skip to ingredients
Showing items 1 to 3 of 6
- 454g pack reduced-fat pork sausage
- 2 tsp vegetable oil
- 1kg new potatoesskins on, thickly sliced
- 2 red peppersdeseeded and sliced
- 2 garlic clovescrushed
- 1 tsp each ground corianderchilli powder and ground cumin
- 400g can red kidney beansin water, rinsed and drained
- 2 x 400g cans chopped tomatoeswith herbs
- 2 tsp caster sugar
- 5 tbsp 0% fat Greek yogurt
- 20g pack chivesnipped
Nutrition: per serving
- kcal547
- fat14g
- saturates4g
- carbs80g
- sugars19g
- fibre11g
- protein31g
- salt1.84g
Method
step 1
Squeeze 3 balls of meat from each sausage, then fry in the oil for 5 mins until golden. While they cook, put the potatoes on to boil for 10 mins until tender. Add the peppers to the pan, then fry for 4 mins more. Tip in the garlic and spices, fry for 1 min, then add the beans, tomatoes and sugar. Simmer for 5 mins until saucy and the meatballs are cooked.
step 2
Drain the potatoes, then crush with a masher. Fold through the yogurt and chives, loosen with a splash of water, then serve with the chilli. Top with a dollop more yogurt and sprinkling of chives, if you like.
