Baby Potatoes with Flageolet Beans

Baby Potatoes with Flageolet Beans

A spicy vegetarian main course

Serves 6

3 pts per serving

Core recipe

750g baby potatoes, scrubbed & washed

250g total 0% yogurt

2 garlic cloves, crushed

1 tbsp tomato puree

1½ tsp garam masala

1 tsp chilli powder

1 tsp salt

½ tsp ground fennel seeds

2 tbsp olive oil

2 bay leaves

2 onions, chopped

400g tin flageolet beans, drained

2 tbsp chopped fresh coriander

2 tomatoes, each cut into 8 wedges

Boil potatoes until cooked, drain and set aside.

Place galric, yogurt, tomato puree, garam masala, chilli powder, salt and fennel in a bowl and mix well.

Heat oil in a large pan, add bay leaves and onion and fry for 10 mins until soft.  Add yogurt mixture, cook 3-5 mins until thickened.  Add cooked potatoes, beans and ½ the coriander and cook gently for 3 mins.  Stir in tomatoes and cook 2 mins.  Add remaining coriander and serve.