“This is delicious curry, easy and fast. The original recipe is from Yasmin Alibhai-Brown, a Ugandan-born British journalist and author of Pakistani descendents. Recipes are described in her fantastic book "The Settelers Cookbook", a Memoir of Love, Migration and Food. See also, http://www.alibhai-brown.com/archive/article.php?id=181 and http://www.guardian.co.uk/books/2009/feb/28/yasmin-alibhai-brown-cookbook.”
READY IN:
25mins
SERVES:
2
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Heat oil and cook seeds, chilli and turmeric for two minutes.
  2. Stir in potatoes and garlic.
  3. Stir-fry over low heat, then add remaining ingredients.
  4. Stuff into pitta bread, adding yogurt and cucumber slices.
  5. Note: we stuffed this curry in Pudlas (Chickpea panckes).

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