Serves 2 Prep time: 5 minutes Cook time: 20 minutes Ingredients: 500g Jersey Royal potatoes 300g
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
1&1/2tsp Ground cumin
4tsp Coconut milk
Handful fresh parsley, chopped
2tsp Heaped date molasses
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.
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