Nutrition balance score
Good
Glycemic Index
65
Moderate
Glycemic Load
57
High
Nutrition per serving
Calories849.6 kcal (42%)
Total Fat50.1 g (72%)
Carbs87.5 g (34%)
Sugars26.6 g (30%)
Protein23.7 g (47%)
Sodium742.5 mg (37%)
Fiber11.5 g (41%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
For the potatoes
For the satay
2garlic cloves
crushed
1shallot
chopped, long
¼ tspcayenne pepper
½ tspturmeric powder
200mlcoconut milk
180mlWater
2 TbspSoy Sauce
3 TbspTamarind Paste
50gBrown Sugar
220gCrunchy Peanut Butter
For the garlic paste
For the chilli paste
Instructions
For the potatoes
Step 1
Boil for 15 mins in salted water, drain in colander and let cool for a few minutes whilst you make the satay.
Step 2
Gently crush with a bowl and place on a baking tray with oil and salt then bake for 25 mins at 200c (gas 6), turn then bake for another 25 mins
For the satay
Step 3
Fry garlic and shallot in 2 tbsp vegatable oil for a few mins until golden.
Step 4
Add cayenne and turmeric, fry for 1 minute
Step 5
Add remaining ingredients and bring to a boil, stirring constantly
Step 6
Simmer for 30 mins on a very low heat stirring occasionally
For the sambal
Step 7
Blend ingredients for garlic paste and fry for 5 mins on a low heat
Step 8
Blend ingredients for chilli oil and add to the pan with the garlic paste, fry for a further 10 mins
To assemble
Step 9
Smear satay sauce on a plate and place smashed potatoes on top. Top with sambal, fresh coriander and peanuts
Notes
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