Estimated Nutrition (whole recipe, rough)
Counts 6 of 10 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Coriander | not in our table | 0 |
| Seed | not in our table | 0 |
| Salad | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 1 teaspoon ground coriander
- 1 teaspoon cumin seeds
- 1 red chilli, finely chopped
- 350g salad potatoes, scrubbed and cut into 2cm cubes
- 1 pinch of ground black pepper
- 200ml water
- 400g chopped tomatoes (fresh or tinned)
- 2 tablespoons fresh coriander, chopped
Directions
Heat the oil in a saucepan, then add the cumin, ground coriander and onion. Fry on a medium heat for about 5 minutes, stirring often to prevent the spices from sticking.
Add the chilli and potatoes, season with pepper to taste, and cook for a few more minutes. Information: Feel free to leave out the chilli if you're not a fan of spicy food.
Add the water, cover the pan and cook on high for 8 to 10 minutes.
Tip in the tomatoes and cook uncovered for another 5 to 7 minutes, or until the potatoes are tender.
Remove from the heat and stir in the fresh coriander just before serving. Information: Serve as a side as part of a larger meal, or with a salad for a tasty lunch.