Kerala Style Potato Avial With BCfresh New Nugget (Warba) Potatoes

x 1

A light, delicately spiced, creamy, tangy curry made with BCfresh New Nugget potatoes, coconut milk, and yogurt, perfect for summer.

Vegetarian
Main Dish
Comfort Food
Indian

Ingredients

  • 2 tablespoons coconut or unscented oil
  • 1 teaspoon mustard seeds
  • curry leaves 1 sprig (8 - 10 leaves)
  • 1 small onion finely diced
  • ginger 1 inch piece, finely chopped
  • 1 unit green chillies 1 - 2, thinly sliced
  • 1 teaspoon turmeric
  • 400 ml light coconut milk 400 ml can
  • 1/2 cup hot water or vegetable stock
  • 750 grams BCfresh New Nugget (Warba) potatoes halved
  • 1/4 cup plain yogurt whisked
  • salt to taste
  • sugar to taste

Preparation

  1. Heat the oil in a pan, and add the mustard seeds and curry leaves. When the mustard seeds start to splutter, add the onion and sweat for a few minutes, until soft, but not coloured.
  2. Add the finely chopped ginger and sliced green chillies and sauté for another minute.
  3. Add the turmeric and stir.
  4. Add the coconut milk and hot water to the onion mixture, along with the new nugget potatoes.
  5. Simmer gently for about 15 - 20 minutes, until the potatoes are tender.
  6. Season to taste with salt and sugar.
  7. Just before serving, stir in the yogurt. Taste and adjust seasoning.
  8. Serve hot with rice.