Brit-Style Curry
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.
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INGREDIENTS
Nutrition- 300
- 1
- 2jalapeno peppers, chopped and seeded
- 125g butter
- 1teaspoon turmeric
- 2teaspoons ground coriander
- 2teaspoons ground cumin
- 1⁄4cup water
- 100
- 300
- 200g frozen peas
- 4 -6
- 2large rolls or 4 -6 soft tortillas
-
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DIRECTIONS
- Peel the potatoes, chop at least into quarters and boil until just tender.
- Drain and leave to cool.
- Meanwhile, heat half of the butter in a spacious frying pan and fry the onion and chillies for about five minutes.
- 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.
- Let cook for about ten minutes, or until broccoli starts to become tender.
- Dice the cooled potatoes into bite-sized pieces.
- Add in the peas, potatoes and tomatoes and cook for another five to seven minutes.
- Taste and adjust seasoning with salt, pepper and a bit of lime or lemon juice.
- Just before the dish is done, cut rolls in half and brush with olive oil.
- Grill until toasted.
- If you are using the tortillas, just fill and roll.
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