Brit-Style Curry

Name: Brit-Style Curry
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 2-4 serving(s)
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

Submitted by Sackville

"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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Ready In:: 1hr
Ingredients:: 16
Serves:: 2-4

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

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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Reviews

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!

bmnchef
This may seem unusual compared to your average curry, but it is really good, very satisfying, and smells good while it's cooking, too! I like to serve it over two really thick pieces of toast.

Kitty Z

RECIPE SUBMITTED BY

Sackville

London

This is a picture of me and my husband in Portugal, climbing up above the clouds with our bikes. Right now we are travelling around the world on our bicycles, so I only pop onto Zaar occasionally, when internet connections and time allow me to. If I don't reply to a message about one of my recipes, now you know why! Our trip may take several years so if it's urgent, it's probably better for you to post in the forums ;) Good food is really important to me -- I am happy to pay extra for food that I feel is produced in a sustainable and ethical way and always try to eat using seasonal produce. When we were in the UK we rarely shopped at supermarkets, trying instead to favour small producers, although we were very lucky in that we lived in London and there was lots of choice. We also were fortunate enough to have a weekly organic veg box delivered to our door, filled with so many lovely vegetables for very little money. It really opened my horizons in terms of the variety of vegetables I eat. If you're in the UK, check out Riverford for a box supplier as they're amazing! When I'm not eating I love to take pictures and travel with my husband. <img src="http://i3.photobucket.com/albums/y53/DUCHESS13/World%20Tour/ZWT2.gif">

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