Curried roast potatoes with garlic coriander coconut yoghurt sauce
Vegan cook, wellness blogger, Reiki practitioner and Instagramstar Sarah Tanner shares this plant-based recipe with us. Follow her on Instagram @SARAHTANNERNZ.
|2 cups||Potatoes, boiled and diced|
|½ cup||Finely sliced red onion|
|1 tsp||Curry powder|
|½ tsp||Cumin seeds|
|2 tsp||Avocado oil|
|1 pinch||Flaky sea salt and freshly ground black pepper|
- Preheat the oven to 180 deg C. In a bowl, toss together the boiled potatoes, curry powder, cumin seeds, salt and pepper, onion, and oil until they are well coated.
- Place on a lined oven tray and into the oven for around 15 minutes, until crispy.
- Meanwhile, heat a little oil in a pan and fry off the garlic. Once golden, allow to cool slightly and stir through the coconut yoghurt, coriander, salt and pepper.
- Scoop generously onto the potatoes while still hot and enjoy as a side, or a main with some leafy greens and warm naan.