Ingredients

  • 3 tbsp vegetable oil
  • 2 tsp brown mustard seeds
  • 2 tsp cumin seeds
  • 2 tsp nigella seeds
  • 1 large onion, finely chopped
  • 4 cloves of garlic, finely chopped
  • 1 tbsp finely grated fresh ginger
  • 800g small new potatoes - peeled
  • 200g cherry tomatoes, cut in half
  • 200g frozen peas
  • 1 tsp turmeric
  • 1 tsp ground coriander
  •  ½-1 tsp chilli powder
  • Small bunch coriander, finely chopped 

Method

  1. 1

    In a medium pan over a moderate heat, fry the onion and seeds in the oil for 10 minutes until soft. Add the garlic and ginger and cook for 1 minute. Add the ground spices, potatoes, tomato, a pinch salt, and stir to coat

  2. 2

    Add 250ml of water, cover and cook for 15 minutes. Uncover and cook for another 10-15 minutes or so, until all the water has evaporated, stirring in the peas for the last 5 minutes to warm through. Season to taste

  3. 3

    Scatter with coriander leaves and serve up. 

Nutritional Details

Each serving provides
  • Energy 1528kj 365kcal 18%
  • Fat 11.0g 16%
  • Saturates 0.9g 5%
  • Sugars 11.0g 12%
  • Salt 1.1g 18%

% of the Reference Intakes

Typical values per 100g: Energy 364kj/87kcal

Each serving provides

11.0g carbohydrate 2.6g fibre 2.3g protein One of your 5 a day

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