Ingredients

3 large chat potatoes
4cm piece fresh ginger peeled
3 garlic cloves peeled
2 tomatoes one quarter, the other sliced in wedges
4 tbsp vegetable oil
3/4 tsp cumin seeds
1 tsp mustard seeds
1 large onion roughly chopped
2/3 tsp turmeric
2 tsp ground coriander
1 tsp ground cumin
1 tsp garam masala
1/2 tsp chilli powder
Coriander leaves chopped
1  Kensington Pride Mango cut into wedges
Greek Style yoghurt to serve

Salt to taste

Method

1. Bring a large pot of water to the boil. Place the potatoes in and boil until just tender. When cool enough, peel and chop into 2.5cm cubes
2. Blend together the ginger, garlic and quartered tomato until smooth.
3. Heat the oil in a large pan, add the cumin and mustard seeds. Once the cumin starts to darken, add the onion. Cook for a minute before adding the ginger and garlic, ground spices and salt. Sauté gently for one to two minutes.
4. Add the tomato wedges and mango, stir well and cook for three to four minutes.
5. Tip the potatoes and cook for three to five minutes to absorb the flavours.
6. Stir in coriander and serve with Greek style yoghurt
7. Enjoy!