1. Peel the potatoes and cut into 2cm (3/4 inch) cubes. Cook in lightly salted boiling water for 5-10 minutes, until just tender. Blanch the broccoli florets for 2-3 minutes. 2. Melt the butter in a saucepan and gently fry the onion and spices for 4-5 minutes. 3. Add the lemon juice, seasoning to taste and the drained potatoes and broccoli. Cook for a further 3 minutes, stirring occasionally. 4. Stir in the yogurt and coriander and transfer to a warmed serving plate. NOTES : Delicious accompaniment to grilled chicken, or as a main course with a crisp salad.
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|Serving Size: 1 Serving (220g)|
|Recipe Makes: 4|
|Calories from Fat: 97 (43%)|
|Amt Per Serving||% DV|
|Total Fat 10.8g||14 %|
|Saturated Fat 6.5g||33 %|
|Monounsaturated Fat 2.8g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 26.9mg||8 %|
|Sodium 99.3mg||3 %|
|Potassium 796.7mg||21 %|
|Total Carbohydrate 30.1g||9 %|
|Dietary Fiber 4.9g||19 %|
|Sugars, other 25.2g|
|Protein 4.8g||7 %|
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Calories per serving: 226
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