My Food Bag Indian-Spiced Potatoes

This easy-to-prepare meal is inspired by the ever-popular Indian street food aloo chaat. Aloo means potatoes in Hindi, and chaat is used to describe a mixture of sweet, sour and spicy flavours. In this dish, we've paired golden roasted potatoes and chickpeas with crispy shallots, fresh salad, tangy tamarind and creamy coconut yoghurt for a true taste adventure.

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Step 1

Preheat oven to 230°C (or 210°C fan bake).

Step 2

Dice potatoes and carrot 2cm. Toss together with oil on 1-2 lined oven trays. Season with salt and roast for an initial 15 minutes. Meanwhile, drain and rinse chickpeas.

Step 3

After 15 minutes cook time, remove tray from oven, add chickpeas, almonds and measure of spices to trays and toss together. Return to oven for a further 10-15 minutes, until veggies are golden and tender.

Step 4

Peel cucumber into ribbons and dice tomato. Toss together in a bowl with olive oil and vinegar. Season to taste with salt and pepper.

Step 5

Add baby spinach to trays with roasted potatoes and toss to combine.

Step 6

Spread yoghurt on plates and top with potatoes and salad. Drizzle over tamarind sauce, sprinkle with crispy shallots and garnish with coriander leaves.

↑Support creators by visiting their site 😊