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Curried Potato & Carrot with Flatbread Recipe

Mostly whole foods

Gluten-free option

Soy-free option

Refined sugar free

Nut-free option

Budget friendly

Freshly Picked

Main meals

Breakfast & brunch
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Recipe image
Recipe image

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)

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Directions

5 mins to prep

15 mins to cook

  1. Step 1

    Place potatoes into a pot filled with salted cold water. Bring to the boil and cook for 7 minutes (or until soft).

  2. Step 2

    Add the carrots and cook for a further 3 minutes, or just until the carrots have lost their raw crunch.

  3. Step 3

    In a heavy-based pan, add the mustard oil and bring it to heat.

  4. 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.

  5. Step 5

    Add the Kashmiri chilli, turmeric, cumin seeds and garam masala. Stir frequently and fry for 30 seconds or until aromatic.

  6. Step 6

    Turn down the heat to low and add the tomatoes, stirring through to combine.

  7. 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.

  8. Step 8

    Serve on a plate with an extra pinch of salt and a side of flatbread.

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Recipe: Simon Toohey

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