Bombay potatoes and kale with achar sauce, yoghurt and flat breads

Cook time: 40 minutes

couple, family

Ingredients

Ingredient
Couple
Family
Onion
Couple
1
Family
2
Ginger*
Couple
All or half
Family
All or half
Garlic
Couple
2 cloves
Family
4 cloves
Red potatoes
Couple
1 bag
Family
1 bag
Bombay five spice
Couple
1 packet
Family
1 packet
Turmeric^
Couple
1 tsp
Family
1 1/2 tsp
Kale
Couple
1 bunch
Family
1 bunch
Coriander* and mint
Couple
1 packet
Family
1 packet
Coconut yoghurt
Couple
1 pottle
Family
1 pottle
Achar
Couple
1 pottle
Family
1 pottle
Flat breads
Couple
1 pack
Family
1 pack

Fry the spices to temper them. This South Asian technique really enhances the dish. Get the oil hot (though not smoking), then cook the spices for about 10 to 15 seconds. You should be able to smell all the flavours being released.

In this style of cooking, you also want to cook the onions for longer than normal so they begin to break down, the liquid they release will also help cook the potatoes.

To add a little heat, we added a little pickled chili to the achar sauce.

*If you’re on the Wellington or 5 night plan, the ginger and coriander are shared ingredients. Use half for each dish.

^denotes a pantry item not provided by Green Dinner Table.

 

Instructions

1

Dice the onion.

Peel and mince the ginger and garlic.

Wash, peel and dice the potatoes into 2.5 cm cubes.

2

In a large fry pan on medium heat, temper the Bombay five spice mix for 15 seconds in hot oil. Add the onion, a pinch of salt and cook for 3 to 5 minutes, stirring regularly until the onions are translucent. Add the ginger and garlic and cook for another minute before adding the turmeric and another good pinch of salt (it’s important to season early so the potatoes absorb the salt). Cook for another 30 seconds.

3

Add the potatoes, lower the heat a little and give a good stir, scraping anything stuck on the bottom. Cover and cook for 12 minutes (until the potatoes are about half cooked).

4

Remove any woody stalk from the kale and slice into 1 cm strips.

Once the potatoes are half cooked, add the kale and give it a good mix. If it is sticking to the bottom, add a few splashes of water, but not too much.

Cover and return to a medium-low heat for 10 to 12 minutes (or until the potatoes are fully cooked).

5

While the potatoes are cooking, make the raita. Roughly chop the coriander. Remove the mint leaves from the stalk and roughly chop. Combine both herbs with the coconut yoghurt and a pinch of salt.

6

Warm the flat breads in a fry pan with a little oil or in the microwave.

Taste one of the potatoes and add another little pinch of salt, if needed.

7

Serve the flat breads on the side of the Bombay potatoes, topped with achar and raita.



Upcoming Christchurch Five Night Plan Recipes

Check out the latest culinary creations from the team at Green Dinner Table.

Delivered to your door on Sunday, November 24th.

 

Monday

This week's recipe

Roast pepper and tomato bisque with almonds and seeded sourdough

Tuesday

This week's recipe

Organic fennel and Swiss chard spaghetti with pepita pesto

Wednesday

This week's recipe

Tex-Mex burrito bowl with BBQ hash, bacon mushrooms and guacamole

Thursday

This week's recipe

Curried zucchini fritters with raita, tomato and coriander salad

Friday

This week's recipe

Laksa with crispy tofu, broccoli, lemon, bean sprouts and coriander

Join the movement

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.