Ingredients


800g potatoes, peeled and cut into small cubes

2 tbsp olive oil

1 tsp mustard seed

1 tsp turmeric

2 tsp low FODMAP curry paste

cilantro to garnish













Method


Cover the potatoes in cold salted water, then bring to the boil. Simmer for 5 mins, until just tender.

Drain and allow to steam dry for a few mins.

Heat the oil in a frying pan and fry the curry pasta and  spices for 1 min until fragrant.

Tip in the potatoes and toss well so they are coated in the spices.

Gently fry for 5-10 mins until slightly golden, mix well and cook for 3-4 mins more. Season well before serving.


Recipe adapted from: Good Food

Vegetarian Gluten Free and Low FODMAP Recipe -  Spicy potatoes
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