Hasselback potatoes with curry butter

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Prep. 15 min

Total 1 h 15 min

6 portions

Ingredients

potatoes scrubbed (see Tips)
6
extra virgin olive oil to drizzle
6 tbsp
sea salt flakes plus extra to sprinkle
2 pinches
black peppercorns
¼ tsp
coriander seeds
1 tsp
cumin seeds
2 tsp
cardamom pods crushed
2
dried chillies
2
ground turmeric
1 tsp
ground ginger
½ tsp
granulated garlic
2 pinches
unsalted butter softened and cut into pieces
100 g
fresh curry leaves
12
natural yoghurt to serve
6 tbsp

Difficulty

easy

Nutrition per 1 portion

Sodium 62.3 mg

Protein 5.3 g

Calories 1769.9 kJ / 423 kcal

Fat 28 g

Fibre 5.4 g

Saturated Fat 11 g

Carbohydrates 40.1 g

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