Lunch | Dinner

Indian Spiced Potatoes

prep time
cooking time
Recipe by Vitasoy


500g chat potatoes, quartered

1 onion, cut into wedges

1/2 eggplant, cut into 2.5cm chunks

1/2 red capsicum, cut into 2.5cm chunks

1 tablespoon vegetable oil

1 cloves garlic, crushed

2 teaspoons finely grated fresh ginger

40g curry leaves, approx. 2 stalks

1/2 teaspoon turmeric

1/2 teaspoon black or yellow mustard seeds

1/2 cup Vitasoy Greek Style Soy Yogurt - Plain

1 tablespoon finely chopped mint

2 teaspoons finely grated fresh ginger

1 tablespoon lemon juice

1/2 long green chilli, seeds removed and chopped


  1. Preheat oven to 200°C (180°C fan forced). Place potatoes, onion, eggplant and capsicum on an oven tray lined with baking paper. Drizzle over oil and add garlic, ginger, curry leaves, turmeric and mustard seeds. Season well with salt and pepper. Toss to coat vegetables in spices. Bake for 45-50 minutes, turning occasionally or until golden brown and cooked through.
  2. Combine yogurt, mint, ginger, lemon and chilli and season to taste. Serve spooned over vegetables.