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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
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This is a British take on the traditional English curry. Serving it over toasted rolls is a refreshing and surprising change, although it works just as well in tortillas. Ingredients:
300 g new potatoes (about four medium spuds) |
salt |
1 onion, finely chopped |
2 jalapeno peppers, chopped and seeded |
125 g butter |
1 teaspoon turmeric |
2 teaspoons ground coriander |
2 teaspoons ground cumin |
1/4 cup water |
100 g carrots, sliced into rounds (about one large) |
300 g broccoli or 300 g cauliflower florets (about 2 cups) |
200 g frozen peas |
4 -6 tomatoes, peeled and chopped |
1/2 lemons or 1/2 lime |
2 large rolls or 4 -6 soft tortillas |
olive oil, for brushing |
Directions:
1. Peel the potatoes, chop at least into quarters and boil until just tender.
2. Drain and leave to cool.
3. Meanwhile, heat half of the butter in a spacious frying pan and fry the onion and chillies for about five minutes.
4. Mix the spices and water together, and then add to the frying pan along with the carrots and broccoli and the rest of the butter.
5. Let cook for about ten minutes, or until broccoli starts to become tender.
6. Dice the cooled potatoes into bite-sized pieces.
7. Add in the peas, potatoes and tomatoes and cook for another five to seven minutes.
8. Taste and adjust seasoning with salt, pepper and a bit of lime or lemon juice.
9. Just before the dish is done, cut rolls in half and brush with olive oil.
10. Grill until toasted.
11. If you are using the tortillas, just fill and roll.
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