Curried roast potatoes with garlic coriander coconut yoghurt sauce

Vegan cook, wellness blogger, Reiki practitioner and Instagramstar Sarah Tanner shares this plant-based recipe with us. Follow her on Instagram @SARAHTANNERNZ.

Ingredients

2 cups	Potatoes, boiled and diced (Main)
½ cup	Finely sliced red onion
1 tsp	Curry powder
½ tsp	Cumin seeds
2 tsp	Avocado oil
1 pinch	Flaky sea salt and freshly ground black pepper

Garlic sauce

½ cup	Coconut yoghurt (Main)
4 cloves	Garlic, peeled and finely sliced
1 handful	Chopped fresh coriander
1 pinch	Flaky sea salt and freshly ground black pepper

Directions

1. 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.
2. Place on a lined oven tray and into the oven for around 15 minutes, until crispy.
3. 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.
4. Scoop generously onto the potatoes while still hot and enjoy as a side, or a main with some leafy greens and warm naan.