* Percent Daily Values are based on a 2000 calorie diet.
Indian spiced potatoes and raita on toast
Try this delicious vegan weekend brunch of Indian spiced potatoes and raita on toast that should satsify even the most ardent bacon lovers.
Prep Time20 minutesmins
Cook Time30 minutesmins
Total Time50 minutesmins
Course: Main Course
Cuisine: Indian
Servings: 4
Calories: 575kcal
Author: Fearne Cotton
Equipment
Large pan
Non-stick frying pan
Ingredients
800gbaby new potatoes
Olive oilfor frying
200gcherry tomatoeshalved
1onionchopped
3tspground cumin
3tspdried chilli flakes
5clovesgarliccrushed
5spring onionsfinely sliced
1handfulmint leavesroughly chopped
200gsoya milk yoghurt
4slicessourdough or white bread
2avocadoshalved, stoned and thinly sliced
sea saltto taste
freshly ground pepperto 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.