- 1 tbsp olive oil
- ½ coriander seeds
- ¼ tsp medium curry powder
- ¼ tsp ground turmeric
- 1 garlic clove, chopped
- 1 large potato, peeled and cut into cubes
- 1 tbsp tomato purée
- ½ lemon, cut into wedges
- 2 tomatoes, chopped
- handful fresh coriander, chopped
- 1 tbsp Greek-style yoghurt
- olive oil, to drizzle
- Heat the olive oil in a medium saucepan, add the spices and garlic and fry for 1-2 minutes to release the flavour of the spices.
- Add the potato pieces, cover with a lid and cook for five minutes, stirring occasionally.
- Add the tomato purée, lemon wedges and tomatoes and cook for ten minutes, or until the potatoes are tender. Add the coriander and stir well.
- To serve, place the potatoes into a serving bowl and top with a dollop of Greek-style yoghurt and a drizzle of olive oil.