Potato, spring Onion Basil chilli

Potato, spring Onion Basil chilli stir-fry.

Potato, spring Onion Basil chilli stir-fry, give yourself 30 minutes to create a burst of color on your table with this easy side dish.

Gluten-free, vegan, vegetarian, low-carb, 30 minute.

Course Side Dish, stir-fry
Cuisine low-carb, vegan, vegetarian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 5
Author jehan


2-3 tablespoons of Olive oil(healthier option) or any type of Oil

3-4 Potatoes cleaned, peeled and cubed to desired size

Pinch of Turmeric

2 medium sized Tomatoes sliced

Sping onions washed and cut to required size

1/2 teaspoon of red chilli flecks

1/2 teaspoon of dry basil

1/2 teaspoon Lime(optional to enhance flavor)


1/ Clean and cube Potatoes, decide how you would like to cook them, par boil if the Potatoes are cut large or fry if the Potatoes are cut into smaller size.

2/ Place a non-stick pan over medium heat and pour in the oil.

3/ if the Potatoes are boiled, add it to the pan. if you are semi-frying the Potatoes, cook and fry it for 10-15 minutes .

4/ Once you’ve prepared the Potatoes the way you like, add the Turmeric, Tomatoes, Salt to season and cook for 5-10 minutes over medium heat until the Tomatoes become soft and the Potatoes are cooked through.

5/ Include the Spring Onions to the pan cook for 1-2 minutes until they wilt.

6/ Just a minute before removing the dish from the fire, sprinkle the dried Basil, toss for a minute, season with Salt if needed. you can squeeze a bit of lime if you want to.

7/ Serve over a bowl of rice or as a side-dish to any meat you like.

Recipe Notes

1/ Two ways to prepare the Potatoes for this recipe – It’s very important that the Potatoes are cooked through.

There are two ways to make sure of this.

2/ wilting the Spring Onions should be done 2-3 minutes before removing the pan from fire, making sure there’s still a crunch at the end.