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.
