Dinner with Rukmini
Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.
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Buy The Green Barbecue for the full recipe, and more great recipes from Rukmini Iyer
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Gunpowder Potatoes with Fennel Seeds, Chilli, Coriander and Cashews
Introduction
This might be one of my favourite dishes – beautifully spiced potatoes with crisp cashews, sharp with lemon. Consider doubling the quantities if you’re inviting potato fiends over, or, like the family in The Tiger Who Came to Tea, you’ll have none left. This is also wonderful with a tablespoon of butter added just before serving and a handful of off-piste grated Cheddar (for non-vegans).
Ingredients
| small roasting potatoes, e.g. Albert Bartlett Apache, halved | |
| olive or neutral oil | |
| garlic, grated | |
| fresh ginger, grated | |
| fennel seeds, crushed | |
| coriander seeds, crushed | |
| black peppercorns, crushed | |
| cumin seeds, crushed | |
| chilli powder | |
| sea salt flakes | |
| red onion, thickly sliced | |
| ground cumin | |
| ground coriander | |
| lemon, juice only | |
| red chilli, finely sliced | |
| fresh coriander leaves | |
| cashews, toasted |
Preview
This recipe is a preview
Buy The Green Barbecue for the full recipe, and more great recipes from Rukmini Iyer
From the book
The Green Barbecue
A fresh perspective on meat-free summertime meals
With flavour-packed recipes for outdoor and indoor cooking
From hearty vegan burgers to vibrant, refreshing salads
