Recipe Curried Potato & Carrot with Flatbread
Mostly whole foods
Gluten-free option
Soy-free option
Refined sugar free
Nut-free option
Budget friendly
Freshly Picked
Main meals
Breakfast & brunch
A dish well-suited to lunch, dinner, brunch, or linner — but Simon argues it’s an excellent brekky. We can’t disagree — it’s hearty, aromatic, and full of complex carbohydrates to fill up your body’s energy reserves for a big day ahead.
You will need
Serves 2
- 2 medium potatoes, cut into bite-size chunks
- 1 large carrot, cut into 2-inch sticks
- 1/2 red onion, diced
- 20 ml mustard oil (use olive oil if you don't have this)
- 1 tablespoon black mustard seeds
- 10–12 curry leaves
- 2 teaspoons Kashmiri chilli
- 1 teaspoon turmeric
- 1 teaspoon cumin seeds
- 1 teaspoon garam masala
- 2 large red tomatoes, chopped
- Salt and pepper, to taste
- Water
To serve:
- Flatbread or naan (gluten-free if required)
Recipe: Simon Toohey
Directions
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Step 1
Place potatoes into a pot filled with salted cold water. Bring to the boil and cook for 7 minutes (or until soft).
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Step 2
Add the carrots and cook for a further 3 minutes, or just until the carrots have lost their raw crunch.
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Step 3
In a heavy-based pan, add the mustard oil and bring it to heat.
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Step 4
Add the mustard seeds and curry leaves, cooking for 30 seconds before adding the diced onion. Stir frequently and fry for 2–3 minutes until the onion has softened.
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Step 5
Add the Kashmiri chilli, turmeric, cumin seeds and garam masala. Stir frequently and fry for 30 seconds or until aromatic.
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Step 6
Turn down the heat to low and add the tomatoes, stirring through to combine.
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Step 7
Add the potato, carrot, and about 50ml water to the pan, and stir continuously. Season with salt and let simmer until water is cooked out and the mixture has reduced.
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Step 8
Serve on a plate with an extra pinch of salt and a side of flatbread.
Recipe: Simon Toohey
