Ingredients

• 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

Directions

• 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.