Masala mash

Masala mash

By
From
Vegan Goodness
Serves
4-6
Photographer
Jessica Prescott

This way of making potatoes is so yummy that I often serve them as a stand-alone dish. If you love potatoes, they are also a really delicious rice alternative for Indian curries.

Ingredients

Quantity Ingredient
500g large potatoes
2 tablespoons coconut oil
1 teaspoon cumin seeds
1 teaspoon coriander seeds
pinch hing
nut milk of some kind, (coconut, almond, rice and cashew are all pretty good)
sea salt
freshly ground black pepper

Method

  1. Scrub the potatoes, but leave the skins on, then cut into 2.5 cm pieces. Put the potatoes in a large saucepan filled with water and place over a high heat. Bring to the boil and then lower to a medium heat and cook until easily pierced with a fork – about 20 minutes.
  2. Drain the potatoes in a colander, rinse and dry the pan and return it to the heat.
  3. Melt the coconut oil in the pan, then add the spices and stir for 2 minutes or until fragrant. Remove from the heat and return the potatoes to the pan with a splash of milk, then mash. Add some more milk a little at a time, until the desired consistency is reached.
  4. Stir in salt and pepper to taste, spoon onto plates and top with a delicious hot curry.

Note

  • If you want a plain mash, just omit the spices!
Tags:
healthy
vegan
vegetarian
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