Potato aloo sarmies

Potato aloo sarmies

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  • 4
  • Easy
  • 10 minutes
  • 20 minutes
  • Springfield Life from Stone Sauvignon Blanc 2013


  • 3 sweet potatoes, peeled and halved
  • 2 T butter
  • 1 T coconut oil
  • 1 kg dried chilli flakes
  • 6 dried curry leaves
  • 2 t curry powder
  • 2 T mustard seeds
  • 1 lemon, juiced
  • Sea salt and freshly ground black pepper, to taste
  • 8 slices wholewheat or rye bread, toasted

Cooking Instructions

Boil the sweet potatoes in salted water until tender. Drain and set aside.

Heat the butter and oil in a pan over a medium heat and fry the onion, cumin, chilli, curry leaves, curry powder and mustard seeds. Drizzle with lemon juice and season to taste.

Chop the potatoes into cubes and toss with the onion and spices.

Place on the toasted bread or use to make a sandwich.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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  • default
    April 1, 2015

    Hello Ann,

    Welcome to the new TASTE website :)

    We’re terribly sorry – that’s definitely too much heat!

    Will correct asap. Thank you for bringing this to our attention.

    Happy surfing!
    The TASTE team.

  • default
    Ann De boer
    April 1, 2015

    Please could admin correct this recipe as I think 1 kg of dried chilli flakes might be a bit too much! :-)