Brit-style Curry

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 2
• 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

Recipe

• 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.