• 500 g baby new potatoes, larger ones halved
  • 1 tsp whole cumin seeds
  • 2 tbsp sunflower oil
  • 2 cm piece fresh root ginger, peeled and finely grated
  • 1 clove garlic, crushed
  • 100 g fresh shelled peas (or use frozen)
  • 50 g creamed coconut
  • 2 tbsp freshly squeezed lemon juice
  • 15 g fresh coriander, leaves picked and roughly chopped


  1. 1

    Put the potatoes in a large pan, cover with cold water and bring to the boil. Cook for 15 minutes, until tender. Drain.

  2. 2

    Using a pestle and mortar, roughly grind the cumin seeds.

  3. 3

    Heat the oil in a large frying pan, then add the cumin, ginger and garlic and cook for 30 seconds. Add the cooked potatoes, peas and 100ml water and simmer, covered, for 5 minutes.

  4. 4

    Stir through the creamed coconut, lemon juice and coriander. Season with freshly ground black pepper and serve.

Nutritional Details

Each serving provides
  • Energy 536kj 128kcal 6%
  • Fat 6.1g 9%
  • Saturates 2.0g 10%
  • Sugars 1.6g 2%
  • Salt 1.6g 27%

% of the Reference Intakes

Typical values per 100g: Energy 444kj/106kcal

Each serving provides

13.4g carbohydrate 2.2g fibre 2.4g protein

Show us how you cook it!
Back to top