Sweet new potatoes are so welcome when they arrive. Hand them out warm or cold on a large platter. They are an economical and filling nibble.
Ingredients
- 750 grams baby new potatoes, scrubbed
- 2 tablespoons extra virgin olive oil
- 1 tablespoon Madras curry paste
- grated rind 1 lemon or lime
Tropical mango and lime sauce
- 1 teaspoon curry paste
- 1 tablespoon oil
- 400 grams mangoes, well drained
- grated rind and juice 1 lime
- ½ cup thick unsweetened yoghurt
- 1-2 tablespoons chopped coriander
Method
- Cook the potatoes gently in boiling salted water. Drain and cool so that you can handle them. Cut large ones in half if wished.
- Heat the oil in a large pan. Add the curry paste and cook until fragrant. Stir in the lemon rind, and season well with salt and pepper. Add the potatoes and cook over a medium heat, tossing until the potatoes are slightly browned and well-flavoured.
- Serve warm or cold with the Tropical Mango and Lime Dipping Sauce.
Tropical Dipping Sauce
- Cook the curry paste in the oil until fragrant.
- Puree the mangoes with the curry paste, lime rind and juice and stir through the yoghurt and coriander before serving.
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