These robust flavoured mashed potatoes are just the thing to have with grilled meats and Worcestershire Sauce or even in place of rice with you favourite curry.

Ingredients

• 600 - 700 grams mashing potatoes, peeled and washed
• 2 tsp toasted coriander seeds
• 2 tsp toasted cumin seeds
• 2 tblsp Indian- style curry paste
• ¼ cup cream or milk

Garnish (optional)

• garlic clove
• coriander seeds
• cumin seeds

Method

1. Cut the potatoes into even sized pieces and boil until tender. Drain and mash.
2. Heat a good dash of oil in a frying pan and cook the coriander and cumin seeds until lightly golden and fragrant. Add in the curry paste and cook stirring for about 2 minutes.
3. Stir the curry paste mixture into the mashed potatoes with the cream and beat until smooth. Season with salt and pepper if wished.

Garnish

1. Finely slice one peeled clove of garlic and pan fry in a dash of oil with a few extra coriander and cumin seeds if wished.