stir-fried-capsicum-potatoes

Stir-fried Capsicum and Potatoes

Total time: 30 minutes

Serves 3

5.5 grams of fibre per serving

This recipe may contain common and less common allergens, such as soy / dairy products / wheat / eggs / nuts / shellfish.

INGREDIENTS

2 - Potatoes, cubed, skin-on

2 - Green capsicums, chunks

1 tb - Vegetable oil

½ tsp - Mustard seeds

½ tsp - Cumin seeds

½ tsp - Turmeric powder

1 tsp - Red chili powder

1 tsp - Amchur (dried mango powder)

1 tsp - Ginger, grated

¼ tsp - Salt

2 tb - Fresh coriander, chopped

UTENSILS

Heavy-bottomed pan, Chopping board, Knife

INSTRUCTIONS

1. Heat the oil in a heavy-bottomed pan. Add the mustard and cumin seeds.

2. Add the cubed potatoes and turmeric. Cover and cook on low-medium heat for about 10 minutes, stirring occasionally, until the potatoes are nearly tender.

3. Toss in the capsicum chunks and grated ginger. Increase the heat to medium. Season with salt, red chili powder and amchur.

4. Stir-fry for another 5 minutes.

5. Garnish with coriander.

6. Serve.

NUTRITION INFORMATION (PER SERVING)

1 serving = 256g

Energy (kcal)

138.0

Carbs (g)

12.1

Proteins (g)

4.6

Fats (g)

6.9

Fibre (g)

5.5