Indian Spiced Potatoes With Yoghurt, Crispy Chick Peas & Coriander Salsa
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Indian Spiced Potatoes With Yoghurt, Crispy Chick Peas & Coriander Salsa
Ingredient
1kg washed/roasting potatoes
½ cup (125ml) tablespoons Red Island olive oil
Sea salt and cracked black pepper to taste
1 teaspoon ground turmeric
1 teaspoon ground cumin seeds
1 teaspoon ground coriander
1 x 400g can chickpeas, drained, rinsed
1.5 cups Jalna Greek/Natural yoghurt
2 tablespoons lemon juice
1 tablespoon honey
½ teaspoon ground sumac
Coriander Salsa (Zhoug)
1 bunch coriander, washed, chopped
1 clove garlic, peeled
1 long green chilli, plus extra to serve
½ teaspoon ground cardamom
Method
Preheat the oven to 180 degrees.
Slice the potatoes into 1cm scallops and place into a large bowl.
Season the potatoes with sea salt, pepper, ground turmeric, cumin, coriander and ¼ cup of the olive oil. Toss well to coat potatoes in spices and spread onto a lined oven tray. Place the chickpeas onto a separate tray and season with salt and a little oil. Place the potatoes and chickpeas into the oven and roast for 40-45 minutes, or until potatoes and chickpeas are crisp and fragrant.
Meanwhile place the remaining oil, all the zhoug ingredients and a pinch of salt into the jug of a stick blender. Blitz until bright green and smooth.
Whisk the yoghurt, lemon juice and honey together in a bowl until smooth.
Spread the yoghurt on the base of a large flat platter. Top with half of the zhoug and crispy potatoes. Drizzle the dish with remaining zhoug and roast chickpeas.
Garnish with extra sliced chilli and sprinkle with ground sumac.
Recipe by Courtney Roulston
