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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.
- Ready In:
- 300 g new potatoes (about four medium spuds)
- 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
- 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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Good curry! I was short on carrots so I added some shredded cabbage too. I served it over corn tortillas and it was delicious! I have a lot of leftovers, so I am going to cook some rice and use it for work lunches this week. I also kicked it up a bit with some additional curry powder. Thanks for sharing!Reply