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Spiced potato stew with yoghurt


  • 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


  • 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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