Leftover Indian-style roast potatoes recipe
Created by The Tesco Recipes team
Breathe new life into leftover roasties with this spicy potato side dish. You can use whatever spices you have in – ground cumin, coriander, paprika, fennel seeds or curry powder will work.
See method- Serves 2 as a side
- Takes 25 mins
- 246 calories / serving
- Dairy-free
- Vegan
- Gluten-free
- Vegetarian
Ingredients
- ½ tbsp sunflower oil
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- ½ red onion, thinly sliced
- ½ tsp crushed chillies
- 2 garlic cloves, finely sliced
- 2.5cm piece ginger, grated
- 250g leftover roast potatoes
- ½ tsp ground turmeric
- ½ tsp garam masala
- 100g tomatoes, cut into thin wedges
- 5g fresh coriander, stems finely chopped, leaves roughly chopped (optional)
- 1 mild red or green chilli, sliced (optional)
Each serving contains
- Energy
- 1035kJ 246.0kcal
- Fat
- 7g
- Saturates
- 1g
- Salt
- 0.7g
- Sugars
- 4g
of the Reference intake
Carbohydrate 38.6gProtein 4.2gFibre 4.9g
Method
- Heat the oil in a large, lidded frying pan over a medium heat. Add the cumin and mustard seeds and cook for 1 min or until they start to pop. Add the onion and crushed chillies and cook for 5 mins until softened and starting to brown. Reduce the heat to low, stir through the garlic and ginger, and cook for a further 2-3 mins, stirring, until the garlic is just starting to crisp.
- Reduce the heat to low-medium, add the potatoes and stir to coat in the onion mix. Add the turmeric, garam masala and 4 tbsp water; stir again to coat. Scatter over the tomato wedges and coriander stalks; season. Cover and cook for 10 mins, stirring once to stop it sticking, until everything is piping hot. Scatter with coriander leaves and chilli, if using, to serve.
- Tip: Swap the red onion for any kind you have, and skip the garlic and ginger, if you prefer.
- See more Leftovers recipes
