Healthy Recipes

Mexican Green Potatoes

1kg small waxy potatoes
1 onion cut in half, but unpeeled
8 garlic cloves unpeeled
1 green chilli
8 baby plum tomatoes or other tiny tart tasting tomatoes
225 ml chicken/beef or veg stock
half teaspoon cumin, 1 sprig fresh thyme or generous pinch of dried
1 sprig fresh oregano or generous pinch of dried
2 tablespoons veg. oil
1 bunch fresh coriander chopped
1 courgette roughly chopped
Boil potatoes till almost tender
Lightly char onion, garlic, tomatoes & chilli in an ungreased frying pan, then set aside till cool enough to handle.
Peel garlic & onion & put onion, garlic, chilli tomatoes and half of the stock in a food processor & whizz till it's pureed.
Add cumin, thyme & oregano.

Heat the oil in the frying pan & add the puree.
Heat for 5 mins to reduce slightly & concentrate the flavours.
Add courgette & soften, then add potatoes, half the coriander and the rest of the stock.

Cook for a further 5 minutes.

Serve sprinkled with the remaining coriander.