Indian-style potatoes

The spices used in this dish help to lend a real, Indian spice sensation to the potatoes. It goes well with Lamb and Spinach Korai (see page 100), and works brilliantly with chicken or salmon too.

Serves 4

Ingredients

• 40g Lucy Bee coconut oil
• Thumb-sized piece of fresh ginger, peeled and grated
• 1 green chilli, deseeded and finely chopped
• 1 tsp nigella seeds (or cumin seeds)
• ½ tsp ground turmeric
• 1 tsp ground coriander
• ½ tsp garam masala (see book page 181) plus extra to finish if needed
• 500g cooked potatoes, cut into 3cm cubes
• Large handful of chopped coriander
• Himalayan salt and ground black pepper

Method

1. Heat the coconut oil in a large, non-stick frying pan over a medium heat, then add the ginger and cook for a minute or so. Add the chilli, nigella seeds and ground spices and cook for another minute.

2. Tip in the potatoes with salt and pepper to taste, and let a crust develop on the underside of the cubes before turning to brown the other sides; you may need to add a touch more oil to help with this process. Once beautifully browned and crisped all over, remove from the heat and stir in the chopped coriander, and extra garam masala, if preferred.

From Coconut Oil: Nature’s Perfect Ingredient. Recipe text © 2015 Lucy Bee Limited.