New potato & tamarind salad
Tamarind is commonly used to flavour potatoes in India, and makes this low-fat salad authentic and punchy
Difficulty and servings
Serves 6
Preparation and cooking times
Prep 15 mins
Cook 25 mins
Vegetarian, Low-fat, Super healthy
- 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.
PER SERVING
196 kcalories, protein 5g, carbohydrate 42g, fat 1 g, saturated fat 0g, fibre 3g, sugar 15g, salt 0.1 g
Recipe from Good Food magazine, July 2012.
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http://www.bbcgoodfood.com/recipes/2252643/
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Ingredients
- 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 coriander
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Difficulty and servings
Serves 6
Preparation and cooking times
Prep 15 mins
Cook 25 mins
Vegetarian, Low-fat, Super healthy
Ingredients
- 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 coriander
PER SERVING
196 kcalories, protein 5g, carbohydrate 42g, fat 1 g, saturated fat 0g, fibre 3g, sugar 15g, salt 0.1 g
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19 September 2012
Doris rated and commented on this recipe
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