Cook time: 40 minutes
couple, family
Tempering the spices by frying them first really enhances the flavour of this dish.
^denotes a staple item, not provided by Green Dinner Table.
TIPS
Dice the onion.
Peel and mince the garlic.
Peel and dice the potatoes into 2 cm cubes.
Grate the cucumber into a sieve. Add a pinch of salt, toss and leave to release water.
In a large fry pan on medium heat, fry the Bombay five spice mix for 15 seconds in hot oil. Add the onion, a pinch of salt and cook for 4 minutes, stirring regularly until the onions are translucent. Add the garlic, and cook for another minute before adding the turmeric.
Add the potatoes and another good pinch of salt. Lower the heat a little and give a good stir, scraping anything stuck on the bottom. Cover and cook for 15 minutes. Stirring regularly.
Wash and chop the spinach leaves.
Add the greens and give it a good mix. If it is sticking to the bottom, add a few splashes of water, but not too much. Add the peas to the pot.
Cook covered for another 5 minutes until the potatoes are fully cooked.
Finely chop the coriander. Combine with the coconut yoghurt and add a pinch of salt.
Press out remaining moisture from cucumber then add to youghurt.
Warm the flat breads in a fry pan with a little oil or in the microwave.
Taste one of the potatoes and add another pinch of salt, if needed.
Serve the flat breads on the side of the Bombay potatoes, topped with achar and yoghurt.
Select your plan and customise to your needs. Every Sunday we’ll deliver to your door your meal box containing fresh, local and responsibly sourced ingredients. Our resident chef Tom Riley creates the sauces, pastes, and spice mixes to take the hard work out of healthy and great tasting plant-based cooking.
Pause or cancel your plan at any time.
Skip the supermarket with our Fruit Box Add-On. Lovingly packed by our team, this add-on includes a selection of seasonal fresh fruit. A perfectly easy way to make sure you and your loved ones get your 5+ a day!
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