Brit-Style Curry

Name: Brit-Style Curry
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

16 ingredients

11 steps

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.