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Phil Vickery

Spiced potato stew with yoghurt


Serves 1

Ingredients

  • 8 left over roast potatoes , cubed, not peeled
  • 2 tbsp chopped onion
  • 1 tbsp chopped fresh mint
  • 2 tbsp natural yoghurt
  • 1 tbsp oil
  • ½ tsp paprika
  • ½ tsp cumin
  • ½ tsp turmeric
  • 1 clove garlic

Method

  1. Heat the oil in a medium wok. Add the spices, onions and garlic and cook for 2 to 3 minutes. Add the potatoes and mix well. Season with salt and pepper. Cover with a lid, turn down the heat and cook for 4 to 5 minutes.
  2. Once cooked stir through the chopped mint, serve with a blob of yoghurt on top.
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