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Crushed baby potatoes with masala sauce and creamy mint sauce
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5 from 1 vote

Crushed Baby Potatoes with Masala Sauce and Creamy Mint Sauce

A dreamy combination of crispy crushed potatoes, lightly spiced masala sauce and zingy mint sauce. This makes an incredible main dish served with flatbread.
Course Main Course
Cuisine Plant-based
Diet Vegan, Vegetarian
Keyword Crushed potatoes, Mint sauce, Plant-based, Vegan
Prep Time 15 minutes
Cook Time 1 hour
Author Niki Webster

Ingredients

For the crushed potatoes

  • 750 g baby potatoes washed
  • 2 tbsp olive oil
  • 2 tsp garam masala
  • 1 tsp garlic granules
  • Sea salt and black pepper

For the sauce

  • 2 tbsp olive oil
  • 1 large onion finely chopped
  • 1 tsp cumin seeds
  • 1 tsp mustard seeds
  • ½ tsp fenugreek
  • 1 tsp paprika
  • 1/2 tsp cinnamon
  • 1 pieces ginger
  • 4 garlic cloves peeled and sliced
  • 3 tbsp tomato purée
  • 70 g ground almonds
  • 500 ml passata
  • 175 ml water
  • Salt & pepper
  • 3 tbsp vegan Creme Fraiche or Greek style yogurt

For the mint sauce

  • 3 tbsp natural yogurt
  • 2 tsp fresh mint chopped
  • Squeeze lemon juice
  • Big pinch sea salt flakes.

To top

  • Fresh coriander leaves

Instructions

To make the crushed potatoes

  • Boil the potatoes in salted water for 10–15 minutes. You want them to be cooked through but still hold their shape when lightly crushed.
  • Drain the potatoes, allow to cool a little, then place them on a large chopping board and lightly crush using a fork.
  • Mix the spices, salt, pepper and oil in a jar, then transfer the potatoes to a large baking tray.
  • Drizzle over the mix and toss to cover them.
  • Bake for approx 40- 50 minutes–half way through squish the potatoes a bit with fork.

To make the sauce

  • Heat the oil in a large pan with a lid.
  • Cook the onions for approx 10 mins over a medium heat until soft and browning.
  • Add the spices and garlic and ginger and cook for 1 minute. Stir in the tomato purée, ground almonds, passata and water.
  • Bring to a low simmer, then cook covered for 25 minutes until you have a thick sauce.
  • Turn off the heat and blitz with an immersion blender until smooth.
  • Season well and stir in the yogurt.

To make the mint sauce

  • Add all the ingredients to a jar and mix to combine.

To serve

  • Serve the potatoes on the curry and top with the creamy mint sauce.

Notes

2-4 servings