“Eating a little bit of spice in the morning always makes me feel like I’m on holiday, so this recipe is great for weekends or days where there is no rush,” says presenter and foodie Fearne Cotton.
“The potatoes are easy to cook and should be enjoyed in a leisurely manner as you enjoy every flavour that dances across your taste buds. Spice up your life and bring the exotic into your life with these vegan darlings.”
Indian spiced potatoes and raita on toast
Equipment
- Large pan
- Non-stick frying pan
Ingredients
- 800 g baby new potatoes
- Olive oil for frying
- 200 g cherry tomatoes halved
- 1 onion chopped
- 3 tsp ground cumin
- 3 tsp dried chilli flakes
- 5 cloves garlic crushed
- 5 spring onions finely sliced
- 1 handful mint leaves roughly chopped
- 200 g soya milk yoghurt
- 4 slices sourdough or white bread
- 2 avocados halved, stoned and thinly sliced
- sea salt to taste
- freshly ground pepper to taste
Method
- Cook the potatoes in a large pan of boiling salted water for 15-20 minutes until tender. Drain thoroughly and cut into large bite-size pieces.
- Coat the bottom of a large non-stick frying pan with olive oil and set over a high heat. Add the potatoes, tomatoes, onion and two-and-a-half teaspoons each of the ground cumin and coriander and half a teaspoon of the dried chilli flakes. Fry for about 12 minutes, flipping the potatoes every now and again, until golden and crispy in places. Reduce the heat, add most of the garlic and fry for another minute until aromatic. Remove from the heat and stir in the spring onions. Season to taste.
- For the raita, mix together most of the mint and the yoghurt with the remaining garlic and spices, season to taste.
- Toast the bread and top with the spiced potatoes, sliced avocado, raita and remaining mint leaves. Serve immediately.
Nutrition
Happy Vegan: Easy Plant Based Recipes To Make The Whole Family Happy by Fearne Cotton, photography by Andrew Burton, is published by Orion Spring.
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