My not-so-secret love affair with all things potato is still going strong as Kerry and I enter our 3rd week in Ireland. So far, Ireland has certainly lived up to my preconceptions weather wise, it has barely stopped raining and the temperature has yet to reach double digits! But, despite our newly acquired hermit-esque lifestyle and the triple layers we have to adorn when we do venture outside, these past 3 (almost!) weeks have been an absolute joy! We have had cosy nights in front of the TV, hearty and carby winter dinners, thick, warm socks and lots and lots of cups of tea and it’s been perfect! Having spent the last few years in countries that don’t exactly ‘do’ winter, we are kind of embracing the chill and enjoying March in Europe!
One thing that, in my mind, is totally synonymous with winter is food! Heavy, calorie laden, comfort food. At the weekend I indulged in some delicious homemade Spicy Bombay Potatoes and boy, they did not dissapoint. I used a good dose of heat and it contrasted perfectly with the rich coconut cream I added to the sauce. Served alongside my Low Carb, Vegan, Channa Masala, it made a great alternative to rice and a really tasty side dish.
If you would like to give it a go, the details are below 🙂
What You’ll Need
(Serves 3-4 people as a side dish or 2 as a main course)
4 Unpeeled Potatoes
2 Tablespoon of Medium Curry Powder
1 Teaspoon Mustard Seeds
1 Teaspoon of Hot Chilli Powder
A Quarter of a Can of Coconut Milk
3 Tablespoons of Water
What You’ll Need to do
Pre-heat the oven to 200 degrees. Chop your potatoes in to chunks and pop in the microwave, on high, to soften for around 15 minutes.
To make the curry sauce combine the curry powder, mustard seeds and chilli powder in to an oven proof dish and mix well. Slowly add in the coconut milk and water, continue to stir well as you don’t want lumps.
The consistency should be fairly thick and not to runny, but still pour-able.
Once the potatoes are done, add them in to your sauce and coat well. Spoon the mixture over the potatoes so they are all evenly covered. Cook for 40 minutes, checking occasionally and ensuring the potatoes stay well covered. Add a little more water should you need too. The sauce will eventually thicken but you don’t want this to happen before the potatoes are fully cooked!
After 40 minutes, remove from the oven, stir one last time and enjoy!