Potato & Mango Curry
Ingredients
- Dressing:
- 2 tbsp soured cream
- 1 mango, cut into 1/2" cubes
- 2 tbsp very low fat natural yogurt
- 1 tsp fresh mint, chopped
- 1 tsp lime juice
- fresh coriander & lime wedges, to garnish
- Curry:
- 2 onions, sliced
- 2 garlic cloves, crushed
- 2 level tsp medium curry powder
- 454g/l lb potatoes, cut into 1/2" cubes
- 1 tbsp mango chutney
- salt & ground black pepper
To make the dressing mix all the ingredients together and chill until required. To make the curry dry fry the onions and garlic in a large heavy based saucepan for 5 minutes until soft and golden. Add the curry powder and Potatoes and fry for a further 2-3 minutes. Stir in the mango chutney and add just enough water to cover the potatoes. Simmer for 20-25 minutes until the potatoes are tender and then season to taste. Divide the curry onto 2 serving plates and spoon the dressing on top. Garnish with the coriander and lime wedges.
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