Indian spiced potatoes and asparagus

Ingredients (serves four)

  • Indian spiced potatoes250g new potatoes (scrubbed and cut in half)
  • 6 spears asparagus (cut into 4cm lengths)
  • 120g Roscoff onions (peeled, halved and sliced)
  • 2 green chillies (split in half lengthwise)
  • ¼ tsp turmeric
  • 2 plum tomatoes (roughly chopped)
  • ¼ tsp black mustard seeds
  • 8 curry leaves
  • 1 tsp salt
  • 3 tbsp vegetable oil


  1. Heat the oil in a heavy based pan.
  2. Fry the curry leaves and mustard seeds in the oil until they start to pop.
  3. Sauté the onions, potatoes and chillies in the oil with the curry leaves and mustard seeds.
  4. Add turmeric and cook for a few minutes longer.
  5. Add the tomatoes, salt and enough water to cover the potatoes and place lid on pan. Simmer gently.
  6. When the potatoes are almost cooked (approximately 20 mins) add the asparagus.
  7. Simmer for a few minutes till the asparagus is just cooked.
  8. Serve with micro coriander leaves and a wedge of lime.