Indian-spiced potatoes and raita on toast by Fearne Cotton

Eating a little bit of spice in the morning always makes me feel like I'm on holiday.

Ingredients

• 800 g baby new potatoes
• Olive oil, for frying
• 200 g cherry tomatoes, halved
• 1 onion, chopped
• 3 tsp ground cumin 
• 3 tsp ground coriander
• 1 tsp dried chilli flakes
• 5 garlic cloves, crushed
• 5 spring onions, finely sliced
• Small handful of mint, leaves only, roughly chopped
• 200 g fortified soya milk yoghurt
• 4 slices of sourdough or wholemeal bread
• 2 avocados, halved, stoned and thinly sliced
• Sea salt and freshly ground black pepper

Method

1. Cook the potatoes in a large pan of boiling salted water for 15–20 minutes until tender. Drain thoroughly and cut into large bite-size pieces. 
2. Coat the bottom of a large non-stick frying pan with olive oil and set over a high heat. Add the potatoes, tomatoes, onion and 2½ teaspoons each of the ground cumin and coriander and ½ teaspoon of the dried chilli flakes. Fry for about 12 minutes, flipping the potatoes every now and again, until golden and crispy in places. Reduce the heat, add most of the garlic and fry for another minute until aromatic. Remove from the heat and stir in the spring onions. Season to taste. 
3. For the raita, mix together the yoghurt and most of the mint with the remaining garlic and spices, and season to taste. 
4. Toast the bread and top with the spiced potatoes, sliced avocado, raita and remaining mint leaves. Serve immediately, for example with a spinach, grated carrot and yellow pepper salad.

TIP: Don't be afraid to skip the salt and savour the other flavours. It's a heart healthy habit.

Happy Vegan by Fearne Cotton is out now in hardback (Orion Spring)

Photography: Andrew Burton (for the Orion Publishing Group Ltd)