Bombay spiced potato salad

Bombay spiced potato salad
Serves 2
500g baby potatoes
2 tbsp vegetable oil
1 red onion, chopped
Salt and black pepper
1 tsp turmeric
1 tsp cumin
2 tsp garam masala
2 tsp dried coriander
100g peas, defrosted
1 tomato, chopped

To serve:
1 spring onion, sliced
1handful of fresh coriander, chopped
50g natural yoghurt
  1. Put the potatoes in a large saucepan. Cover with cold water and bring to a simmer over a medium heat. Cook for 8-10 minutes, or until just tender. Drain and allow to steam dry for 3-4 minutes.
  2. Heat the oil in a large pan over a medium- high heat oil. Add the onion, season with salt and pepper and cook for 2-3 minutes or until soft.
  3. Add the turmeric, cumin, garam masala and coriander and cook for one minute.
  4. Add the potatoes, peas and chopped tomato and toss to coat. Cook for 3-5 minutes longer.
  5. Serve on plates or in lunchboxes, topped with chopped spring onions, fresh coriander and a few dollops of natural yoghurt.

Per Serving: 385kcals, 15.3g fat (3.3g saturated), 55.5g carbs (10.3g sugars), 9.1g protein, 10.6g fibre, 0.118g sodium