Curried Roast Potatoes with Garlic, Coriander & Coconut Yoghurt Sauce

Cathedral Cove Naturals x Sarah Tanner

Our friend Sarah Tanner has created some incredible recipes for us as a part of her “meet the maker series” showcasing some of her favourite New Zealand food businesses.

Ingredients

2 cups of boiled and diced potatoes
½ a red onion (finely sliced)
1 tsp of curry powder
½ tsp of cumin seeds
2 tsp of your favourite oil (I used avocado oil)
Salt and pepper to taste

Garlic yoghurt sauce

½ cup of Cathedral Cove Naturals Natural Coconut Yoghurt
4 garlic cloves (peeled and finely sliced)
A handful of fresh coriander leaves and stalks
Salt and pepper to taste

Instructions

Preheat the oven to 180 deg C. In a bowl, toss together the boiled potatoes, curry powder, cumin seeds, salt and pepper, onion, and oil until they are well coated. Place on a lined oven tray and into the oven for around 15 minutes, until crispy. Meanwhile, heat a little oil in a pan and fry off the garlic. Once golden, allow to cool slightly and stir through the coconut yoghurt, coriander, salt and pepper. Scoop generously onto the potatoes while still hot and enjoy as a side or a main with some leafy greens and warm naan.