Golden Saffron Potatoes

    35 minutes

    Potatoes are simmered in vegetable stock with cauliflower, saffron, ginger, onion, garam masala and natural yoghurt. Tossed with toasted cashews and coriander.

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    Serves: 4 

    • 400g potatoes, peeled and cut into 2cm dice
    • pinch of saffron threads
    • 15g fresh ginger, peeled and finely diced
    • 2 garlic cloves, crushed
    • 1 small onion, diced
    • 2/3 cup (170g) low-fat natural yogurt
    • 1 small cauliflower, cut into florets
    • 150ml vegetable stock, hot
    • 1/4 cup (25g) ground almonds
    • 2 teaspoons garam masala
    • 1/3 cup (50g) unsalted cashew nuts
    • 2 tablespoons chopped fresh coriander

    Preparation:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Place the potatoes in a large saucepan of boiling water and simmer for 5 minutes, then drain.
    2. Dry the saucepan thoroughly, then heat the saffron gently until lightly toasted. Add the ginger, garlic, onion, yoghurt, cauliflower and stock. Stir in the potatoes and ground almonds.
    3. Bring to the boil, then reduce the heat, cover and simmer, stirring occasionally, for about 10 minutes until the vegetables are just tender. Stir in the garam masala then cook for a further 2 minutes.
    4. Meanwhile, toast the cashew nuts under a hot grill. Scatter the toasted cashews and coriander over the curry and serve.

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