Crystelle Pereira served up a tasty potato bhaji skins with coriander yoghurt dressing on Saturday Kitchen.<\/p>\n
The ingredients for the roasted potatoes are: 7 tbsp olive oil, \u00bc tsp ground turmeric, 4 large baking potatoes, sliced in half lengthways, 1 tsp fine sea salt and \u00bd tsp black pepper.<\/p>\n
For the bhaji: 2 tbsp coconut oil, 4 tsp black mustard seeds, 40 fresh curry leaves, 3 tsp cumin seeds, 4 small brown onions, finely diced, 2.5cm piece fresh root ginger, grated, 6 garlic cloves, grated, \u00bd tsp ground turmeric, 4 tsp caster sugar, 6 tbsp red-skinned peanuts, small handful fresh coriander, finely chopped and fine sea salt, to taste.<\/p>\n
For the coriander yoghurt dressing: large handful fresh coriander, leaves and stalks, 1 green chilli or Indian finger chilli, 1 garlic clove, chopped, 120g\/4\u00bcoz coconut yoghurt, \u00bd lime, juice only and \u00bd tsp tamarind concentrate.<\/p>\n