- 1½ tbsp tamarind pulp or paste
- 50g golden muscovado sugar
- 1 tbsp ground cumin
- thumb-sized piece ginger , chopped
- 1.2kg new potatoes
- 3 tbsp natural low-fat yogurt
- 4 tbsp chopped coriande Method
- To make the dressing, put the tamarind pulp in a small pan, pour over 75ml boiling water and add the sugar, cumin and ginger. Simmer, without a lid, until the dressing thickens and becomes syrupy, about 10-15 mins. It should have a pleasant tang - add extra sugar if needed.
-
While the tamarind is cooking, bring a
large pan of salted water to the boil and
add the potatoes. Return to the boil and
cook for 15 mins until tender. Drain, then
cool slightly before halving them. Transfer
to a big mixing bowl and spoon over the
dressing, gently stirring to make sure the
potatoes are well coated. Drizzle over the
yogurt, scatter over the coriander, and
serve warm or at room temperature.
Nutrition per serving
196 kcalories, protein 5g, carbohydrate 42g, fat 1 g, saturated fat 0g, fibre 3g, sugar 15g, salt 0.1 g
Posted in: New potato and tamarind salad,potato salad
