Serves 3:

300g Jersey Royals, cut in circles

3tsp Sunflower oil

1tsp Cumin seeds

75g Shallots, sliced

1&1/2 tsp Garlic powder

1tsp Sea salt

1&1/2 tsp Chili flakes

1tsp Turmeric

1&1/2tsp Ground cumin

4tsp Coconut milk

Handful fresh parsley, chopped

2tsp Heaped date molasses

 

Method

Wash Jersey Royals, then add them into a saucepan with boiling water to cook for 12-15 minutes. Once cooked, drain water and place them in a bowl to cool down before cutting them into round circles.

On medium heat, add oil into the pan. Once the oil is hot, add cumin seeds. As soon as they start to sizzle, add sliced shallots and cook for about 3-4 minutes and then add garlic powder. Stir it together. Add salt, turmeric, chilli and cook for a minute.

Lower heat, add coconut milk and mix. Add ground cumin, chopped parsley and date molasses. Be sure to keep stirring otherwise the molasses will stick to the pan. Add the potatoes, and combine everything together so the potatoes are well coated.

Enjoy with any flatbreads, rice or serve with salad.