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“by Antony Worrall Thompson from Saturday Kitchen”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat a wok until hot and add the oil.
  2. Add all the spices and the ginger and stir-fry for one minute until fragrant.
  3. Add the potatoes and stir to coat in the spices.
  4. Add the stock and bring to a gentle simmer. Simmer for 10-15 minutes until the potatoes are tender.
  5. Stir in the tomatoes and coriander.
  6. Season with salt and freshly ground black pepper and serve.

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